Need an easy cornbread recipe you can whip up in a flash? This easy Jiffy Cornbread recipe will be a game-changer!

All you need are five ingredients to make the best-tasting cornbread. Seriously! It’s that easy. Using Jiffy Corn Muffin Mix, milk, honey, eggs, and applesauce is all it takes to make a delicious, healthy version of cornbread.

What doesn’t go great with cornbread? We love it with white chicken chili and lasagna soup! And don’t forget it with this American goulash recipe. Really you can serve it up with any soup, chili, or stew for a hearty and satisfying meal.

A stack of three pieces of Jiffy cornbread on a piece of parchment.

How To Make Jiffy Cornbread Better!

  • An easy cornbread recipe made with just five ingredients.
  • Made without processed sugar. Instead, the cornbread is lightly sweetened with honey and applesauce.
  • An oil-free cornbread recipe. Applesauce adds enough moisture to the batter so your cornbread cooks up moist and tender.
  • A tasty side dish for all your favorite soups, chilies, and more!
Ingredients on the counter to make a healthy cornbread with Jiffy mix.

Jiffy Cornbread Ingredients

  • Jiffy Corn Muffin Mix: This easy pantry staple box mix is going to save you time and yield the BEST cornbread!
  • Eggs: Gives the cornbread structure and makes it more moist.
  • Milk: The liquid needed to create the perfect cornbread batter.
  • Applesauce: A healthy replacement for the oil in the recipe while also providing some natural sweetness.
  • Honey: A natural way of making your cornbread a bit sweeter.

Kitchen Tools

You will need an electric hand mixer or stand mixer (I love mine). Some mixing bowls and a 9×13 inch baking pan.

How To Make Jiffy Cornbread Moist

Are you ready to make perfectly moist cornbread that’s healthy too? Here are the highlights of what goes into this easy cornbread recipe.

A collage of images showing mixing and baking cornbread with Jiffy corn muffin mix.
  1. Combine. The Jiffy Corn Muffin Mix, eggs, milk, applesauce, and honey in a large mixing bowl.
  2. Mix. Everything together until combined.
  3. Pour. The cornbread mixture into the prepared baking pan.
  4. Bake. Until a toothpick inserted into the center comes out clean about 20-25 minutes.
Squares of cornbread oil-free on the table with a bowl of honey next to it.

Expert Tips

  • Let it cool! I know you’ll be anticipating that first bite but let the cornbread cool a bit before cutting into it. This keeps it from crumbling too much.
  • Use an electric mixer to quickly and easily mix everything together.
  • Preheat the oven. This step gets skipped but your baked goods will come out much better when the oven is preheated.
  • Serve it up while warm with butter and more honey to drizzle on top.
A white bowl with squares of honey sweetened cornbread on the table.

Frequently Asked Questions

Can I make muffins instead?

Sure thing! If you would rather enjoy this Jiffy cornbread recipe in muffin form simply swap the baking dish for a muffin pan. Make sure to spray it well or use liners. Split up the mix between the openings in a regular-sized muffin pan. It will make 12 muffins. Bake in the oven until a toothpick comes out clean. They will cook in less time than the cornbread.

Can I swap the Jiffy mix for corn meal?

No, this recipe will not work using corn meal. The Jiffy mix actually contains other ingredients such as a leavener, seasoning, and others so that it cooks up with an ideal cornbread texture.

Jiffy cornbread squares on a plate with a bowl of goulash and butter on one piece.

Serve With

Jiffy cornbread makes an easy side for so many different meals! Here are a few favorites:

A stack of Jiffy mix cornbread squares with a small bowl of honey in front.

Storing

  • Store. Cooled cornbread in an airtight container at room temperature for up to two days, in the fridge for up to five days, or freeze it for up to three months.
  • Reheat. Wrap the cornbread in foil and heat in the oven at 350°F until heated through.

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Did you try this Jiffy Cornbread recipe?

Please rate the recipe and leave a comment below. I love hearing about your experience making it and it also helps anyone else making the recipe too.

Jiffy cornbread cut into squares in a serving basket.
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Servings: 8

Jiffy Cornbread Recipe

Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
All you need are five ingredients to make the best tasting cornbread. Seriously! It's that easy. Using Jiffy Corn Muffin Mix, milk, honey, eggs, and applesauce is all it takes to make a delicious, healthy version of cornbread. It's perfect to serve with soups, chilies and all types of hearty meals.
Print Recipe Pin Recipe

Ingredients

  • 2 8.5 oz. boxes Jiffy Corn Muffin Mix
  • 2 eggs
  • cup milk
  • ½ cup applesauce
  • 6 Tablespoons honey

Instructions
 

  • Preheat the oven to 400°F. Spray a 9×13-inch baking pan with nonstick baking spray.
  • In a large mixing bowl, mix the Jiffy Corn Muffin Mix, eggs, milk, applesauce, and honey.
  • Pour the cornbread mixture into the prepared baking pan.
  • Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and let cool before cutting into squares.

Notes

  • Let it cool! I know you’ll be anticipating that first bite but let the cornbread cool a bit before cutting into it. This keeps it from crumbling too much.
  • Use an electric mixer to quickly and easily mix everything together.
  • Preheat the oven. This step gets skipped but your baked goods will come out much better when the oven is preheated.
  • Serve it up while warm with butter and more honey to drizzle on top.
  • Store. Cooled cornbread in an airtight container at room temperature for up to two days, in the fridge for up to five days, or freeze it for up to three months.
  • Reheat. Wrap the cornbread in foil and heat in the oven at 350°F until heated through.
Serving: 1g, Calories: 83kcal, Carbohydrates: 16g, Protein: 2g, Fat: 2g, Saturated Fat: 1g, Polyunsaturated Fat: 0.2g, Monounsaturated Fat: 1g, Trans Fat: 0.004g, Cholesterol: 43mg, Sodium: 26mg, Potassium: 65mg, Fiber: 0.2g, Sugar: 15g, Vitamin A: 97IU, Vitamin C: 0.2mg, Calcium: 33mg, Iron: 0.3mg
Cuisine: American
Course: Bread, Side Dish
Author: Jennifer
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