Mama Hazlett’s Easy Cornbread

Growing up, my mom taught me the value of a good home-cooked meal, but as a single mom who worked full time, she definitely didn’t shy away from a shortcut. Boxed brownies, boxed pancakes, and a few boxes of Jiffy always had a place in our cupboards. But she also had a knack for taking those shortcuts and making them taste so much better than they had any business tasting.

This cornbread is one of them.

It’s the reason I’m so particular about my cornbread. It’s incredibly moist, plush, and buttery, with just the right amount of sweetness, and it is truly beloved by my family and friends. I’ve had a million cornbreads in my life, homemade, from incredible bakeries, and from BBQ spots down South, and to this day, I still think my mom’s doctored-up Jiffy cornbread is the best.

And if you don’t want to take my word for it, take it from just about every friend or family member I’ve made it for. Without fail, someone asks me for the recipe and tells me that it’s the best cornbread they’ve ever had.

The best part? It’s insanely easy. Two boxes of Jiffy Corn Muffin Mix, sour cream or Greek yogurt, eggs, whole milk, butter, honey, and salt are all you need to turn a humble boxed mix into some truly incredible cornbread.

Why You’ll Love This Cornbread

• If dry, crumbly cornbread is your nemesis, welcome home. Sour cream and plenty of butter give this cornbread an incredibly moist, plush texture without making it heavy.
• It’s SO easy. One bowl, two boxes of Jiffy, and a handful of ingredients you probably already have. Just whisk, mix, and bake.
• The flavor is perfectly balanced. It’s buttery and just sweet enough from the Jiffy and a tablespoon of honey, with a little extra salt to balance everything out.
• You can make muffins or skillet cornbread. If I’m making this for a crowd, muffins are the easiest way to serve this, but sometimes you also just want a big wedge of cornbread pulled from a gorgeous cast iron. 
• It’s a crowd favorite. Chili night, BBQ, tailgates, Thanksgiving, potlucks, it’s the kind of side dish people actually ask you about afterward.

Ingredients You’ll Need

• Jiffy Corn Muffin Mix: The shortcut that started it all. You’ll need two 8.5-ounce boxes.
• Salted butter: Melted butter adds richness and gives this cornbread that buttery flavor throughout. I also use additional butter to grease the skillet or muffin tin for those golden edges.
• Sour cream or full-fat Greek yogurt: This is one of the secrets to how moist and tender the cornbread turns out. Either works beautifully, so use whichever you have on hand.
• Eggs: Two large eggs give the cornbread structure while keeping the center soft and plush.
• Whole milk: Adds additional moisture and richness. I recommend whole milk rather than a lower-fat option here.
• Honey: Just a tablespoon! It rounds out the sweetness without turning this into dessert-level sweet cornbread.
• Salt: Jiffy is already seasoned, but that little bit of extra salt balances the sweetness and makes the buttery corn flavor pop.

Tips & Tricks for the Best Cornbread

• Use room-temperature ingredients. Let your sour cream or Greek yogurt, eggs, and milk lose their chill before mixing. This helps everything combine more evenly, especially when you’re adding melted butter. If you forgot to do this, the cornbread is pretty forgiving, just keep whisking to smooth out those cold butter chunks you may get.
• Let your melted butter cool slightly. You want it liquid but not hot before adding it to the eggs and dairy.
• Don’t overmix the batter. Once the Jiffy goes in, stir just until everything comes together. A few small lumps are completely fine.
• Don’t skimp on greasing the pan. That butter isn’t just there to prevent sticking,  it creates some of the best parts of the cornbread: those golden, buttery edges.
• Serve it warm. This cornbread is delicious at room temperature, but warm with salted butter? That’s where it really shines.

What to Serve with Cornbread

Obviously, my first answer is chili. A warm cornbread muffin slathered in butter alongside a big bowl of homemade chili is about as good as it gets.

But this cornbread works with just about anything that could use something buttery for soaking up the good stuff. Serve it alongside BBQ, pulled pork, ribs, soups and stews, roast chicken, or your Thanksgiving spread.

And to be honest, I often just eat a leftover muffin warmed up with butter as a snack all by itself.

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Storage & Reheating

Once completely cooled, store the cornbread in an airtight container at room temperature for up to 2 days. For longer storage, keep it refrigerated for up to 5 days.

To reheat, wrap with foil and warm in a 300°F oven until heated through.

Frequently Asked Questions

Can I use Greek yogurt instead of sour cream?

Yes! And in fact, this is what I usually do. Plain Greek yogurt works beautifully in place of sour cream. I recommend full-fat for the richest, most tender result, but both work.

Should I make cornbread muffins or skillet cornbread?

Both work! For the maximum number of golden, buttery edges, make the muffins. If you love the presentation and crust of traditional skillet cornbread, use a cast-iron skillet. The center stays moist and tender either way.

Why add sour cream/Greek yogurt to Jiffy cornbread?

Sour cream adds both fat and moisture, which gives the finished cornbread a much softer, richer, more tender texture than preparing the boxed mix according to the package directions.

Can I make this cornbread ahead of time?

Yes. You can bake it a day ahead, let it cool completely, and store it tightly covered. Before serving, warm it gently in the oven so it tastes freshly baked.

How do I know when my cornbread is done?

The top should be golden and a toothpick inserted into the center should come out clean or with a few moist crumbs. Try not to overbake it, pulling it as soon as the center is set helps preserve that super-moist texture.

What can I add to this cornbread?

This recipe is intentionally simple, but it’s also a great base for add-ins. Try shredded cheddar, diced jalapeños, scallions, corn kernels, or a combination of cheddar and jalapeño. You can also go sweet and serve with a maple cinnamon butter.