It’s a mashup of the Jiffy brand corn muffin mix and the Jiffy brand Golden Yellow cake mix. It always turns out moist, soft and sweet, not dry and crumbly like other cornbread I’ve tried. Sigh…but luckily they love this cornbread so much they can usually be persuaded to eat a small bowl anyway. But this “Jiffy” version is so fast to put together that I find myself making it every time we have chili, which is good, because chili makes half of my children cry. I’ve made cornbread from scratch before, and it was pretty darn tasty. But if you have a hankering for a moist, sweet cornbread that you can smother in butter and honey and serve up with a big bowl of chili, this recipe is for you!

If you’re a fan of Southern cornbread, you can pass this post on by.

I can’t tell you how disappointed I was the first time I ordered cornbread in Memphis and got, you know, actual cornbread instead of the cakey stuff I was expecting! But in the south, cornbread is rougher in texture, not nearly so sweet, and often full of actual corn kernels. In the west, where I grew up, cornbread is soft and sweet and maybe more like a dessert than a bread, but hey, it’s still called cornbread so we eat it with meals instead of for dessert. So there are some words that just don’t mean the same thing in different parts of the country. Make soft, sweet Jiffy cornbread in minutes with this classic Jiffy cornbread recipe! It combines a cornbread mix and a yellow cake mix for the perfect moist bread.

Homemade jiffy cornbread mix