If you enjoy sweet cornbread, I think you'll like these a lot!

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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C). Line 12 muffin cups with paper liners.

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  • Mix corn bread mix, milk, sour cream, honey, and eggs in a bowl until batter is well combined yet slightly lumpy; allow to rest for 5 minutes. Fill muffin cups 3/4 full with batter. Lightly sprinkle each muffin with sugar.

  • Bake in the preheated oven until muffins are golden brown, 18 to 20 minutes. Brush tops of muffins with melted butter; repeat brushing muffins with butter 2 to 3 more times.

Tips

Yield depends on the size of your muffin tin. I used a standard size for this recipe. If you have extra batter, just make some extra muffins!

Nutrition Facts

224.4 calories; 4.6 g protein; 31.1 g carbohydrates; 44.6 mg cholesterol; 613.5 mg sodium. Full Nutrition

Reviews (89)

Read More Reviews

Most helpful positive review

Rating: 4 stars
06/21/2013
This recipe made a usually dry boxed cornbread moister and more flavorful. It was a tad too sweet for us I would make this again but cut out the additional sugar. Read More
(46)

Most helpful critical review

Rating: 3 stars
12/29/2018
don't know why mine didn't turn out well. Mine was kind of tasteless I expected more with all the extra calories. Will keep looking for cornbread without the Jiffy shortcut. Read More
111 Ratings
  • 5 star values: 85
  • 4 star values: 21
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 1
Rating: 4 stars
06/21/2013
This recipe made a usually dry boxed cornbread moister and more flavorful. It was a tad too sweet for us I would make this again but cut out the additional sugar. Read More
(46)
Rating: 4 stars
06/21/2013
This recipe made a usually dry boxed cornbread moister and more flavorful. It was a tad too sweet for us I would make this again but cut out the additional sugar. Read More
(46)
Rating: 5 stars
10/12/2014
This by far is the best Jiffy recipe I've tasted. Of course I made a few modifications like most of us on here. I split the recipe in half to make sweet muffins and savory muffins. 1) follow basic recipe minus sour cream and sugar. Increased honey to 6tbsp plus added 1 cup thawed sweet frozen corn pulsed with 2-4 tbsp unsalted butter. Also added 1/4 cup heavy cream to the 1/4 cup of milk. 2) too make savory I added garlic powder, onion powder, black ground pepper, Cayenne pepper and shaved Parmesan cheese ( 1/4 cup or so). I love these base recipes that you can build on. These were a big hit. Thank you for sharing. Read More
(40)
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Rating: 5 stars
07/30/2014
Delicious and moist! Did not add extra sugar on top. For a spread mixed about 1tbsp whiskey 1 C butter 2tbsp honey. So good! Read More
(26)
Rating: 4 stars
09/12/2013
This is definitely the way to go as opposed to just following the directions on the Jiffy box. I halved the recipe and also put it in a small round cake pan instead of making muffins because my muffin pan is MIA. I also omitted the sugar just as a preference and I am glad I did because it would have been too sweet for us. The cornbread turned out moist and fluffy with a wonderful honey flavor. This will be a permanent switch for our house. Thanks!! Read More
(25)
Rating: 5 stars
03/05/2014
These muffins were so great and so easy. I have made them just by the Jiffy directions and they were so dry. This recipe fixed the problem and made them fabulous. Thank you!!! Read More
(23)
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Rating: 5 stars
11/27/2013
I had two boxes of Jiffy at home but didn't want to use the recipe on the box. I omitted the extra sugar per the reviews and these came out very tasty and fluffy. The Jiffy box says that it contains 8.5 ounces of mix not 7.5 ounces as stated in the recipe so I added a couple tablespoons more milk. Taking these to Thanksgiving dinner and I think I'll use this every year! Thanks! Read More
(15)
Rating: 5 stars
01/10/2017
So much better than just using the mix! Moist yet still crumbly. I don't generally like things really sweet, so omitted the white sugar and cut the honey to 2 Tbsp. I was out of sour cream so used plain greek yogurt instead- very good. Read More
(13)
Rating: 5 stars
03/22/2015
I've been making my cornbread similar to this forever! Instead of the extra sugar I've used a small amount of maple pancake syrup n omit the honey as well! It's yummy n not too sweet! I've also just used honey alone n eyeball it...very yummy! Read More
(11)
Rating: 5 stars
12/12/2013
I was looking for a great sweet cornbread and this was it! My entire family loved it. It was perfectly moist. I cooked mine in a preheated cast iron skillet. Read More
(8)
Rating: 3 stars
12/29/2018
don't know why mine didn't turn out well. Mine was kind of tasteless I expected more with all the extra calories. Will keep looking for cornbread without the Jiffy shortcut. Read More