This Best Jiffy Cornbread Recipe turns Jiffy Corn Muffin Mix into warm, sweet honey butter cornbread in about 25 minutes. Honey and melted butter bake underneath the batter, creating the gooey bottom layer that makes this easy side dish special.
A Quick Look at the Recipe
- ⏱️ Ready In: About 25 minutes
- 👪 Serves: 9
- 🥣 Main Ingredients: Jiffy Corn Muffin Mix, milk, egg, honey, and butter.
- 🎉 Best For: Weeknight dinners, BBQs, and family gatherings.
- ⭐ Why It Works: The honey butter stays underneath the batter and forms a sweet, buttery layer.
This is my easy way to dress up a box of Jiffy Corn Muffin Mix. Instead of mixing the honey and butter into the batter, I layer them in the baking dish first. You get tender cornbread on top and a sweet, buttery bottom that's especially good served warm.
Planning dinner? Serve this honey butter cornbread with my Oven-Baked Ribs, Copycat Honey Baked Ham, or Fried Corn. You can find more family favorites in my side dishes collection.
Jump to:
- A Quick Look at the Recipe
- Why You'll Love This Recipe
- Reader Review
- Ingredients You'll Need
- Substitutions and Add-Ins
- Variations
- How to Make Honey Butter Jiffy Cornbread
- Expert Tips
- Troubleshooting Honey Butter Cornbread
- Storage and Make-Ahead Tips
- Frequently Asked Questions
- What to Serve with Honey Butter Cornbread
- 📖 Recipe
- 💬 Community
Why You'll Love This Recipe
- Honey butter bottom: The sweet, buttery layer is baked right into the dish.
- Simple ingredients: Start with Jiffy Corn Muffin Mix and four everyday additions.
- Quick to bake: It's ready in about 25 minutes.
- Easy to serve: Bring it to the table warm alongside chili, BBQ, or a family dinner.
Reader Review
Linda says: "Finally had a chance to test the honey cornbread recipe, and it was great! I'll be making it again for sure." ⭐⭐⭐⭐⭐
✨ Featured in: 40 of the Best Cornbread Recipes by Red Beans and Eric.
Ingredients You'll Need
- Jiffy Corn Muffin Mix: The convenient base for this cornbread.
- Milk: Adds moisture to the batter.
- Egg: Helps the cornbread set.
- Honey: Drizzled over the melted butter to create the sweet bottom layer.
- Butter: Melts in the baking dish before the honey and batter are added.
See the recipe card for full ingredient amounts and complete instructions.
Substitutions and Add-Ins
Here are a few easy ways to customize your honey butter cornbread:
- Milk: Use buttermilk in place of regular milk for a slightly tangier cornbread. For a dairy-free milk alternative, use unsweetened almond milk.
- Honey: Maple syrup changes the flavor of the sweet bottom layer.
- Egg: For an egg-free option, try an egg substitute, aquafaba, or a flax egg.
Variations
- Jalapeño cornbread: Add diced jalapeños to the batter for a little heat.
- Corn muffins: For individual servings, try baking in a muffin tin . Start checking for doneness early.
How to Make Honey Butter Jiffy Cornbread
To make honey butter Jiffy cornbread, layer honey over melted butter in a baking dish, pour the Jiffy batter over the top without stirring, and bake until the cornbread is golden and set.
Step 1. Preheat the oven. Set an oven rack in the center and preheat to 400°F.
Step 2. Make the honey butter layer. Melt the butter in the glass baking dish in the microwave for about 1 minute. Drizzle the honey evenly over the butter. Do not mix.
Step 3. Mix the Jiffy batter. In a medium bowl, whisk together the Jiffy Corn Muffin Mix, egg, and milk just until combined. A few lumps are fine. Let the batter rest for 5 minutes.
Step 4. Layer the batter. Pour the batter evenly over the honey butter. Do not stir the layers together.
Step 5. Bake. Bake for 15-20 minutes, until the cornbread is golden brown and a toothpick inserted into the center of the cornbread layer comes out clean. The honey butter will bubble underneath as it bakes, creating that delicious, gooey bottom layer.
Step 6. Cool slightly and serve. Let the cornbread cool briefly before cutting. Serve warm, with a spoon if you want to scoop up some of the gooey honey butter from the bottom of the dish.
Expert Tips
- Don't overmix: Stir the batter only until combined. A few lumps are okay.
- Keep the layers separate: Drizzle honey over the melted butter and pour batter on top without stirring.
- Use a glass baking dish: Use a glass baking dish so you can see the honey butter layer as it bakes.
- Let the batter rest: Let the batter rest for 5 minutes before baking so the dry ingredients can absorb moisture.
Troubleshooting Honey Butter Cornbread
- Why is the bottom gooey? That is the honey butter layer. Check that the cornbread on top is fully baked before removing the dish.
- How do I know it's done? Check the cornbread layer itself with a toothpick to make sure it's fully baked.
- For a light, tender crumb: Mix just until the ingredients come together rather than whisking until perfectly smooth.
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Storage and Make-Ahead Tips
- Make Ahead: Bake the cornbread ahead of time and warm it just before serving. That sweet honey butter layer is especially delicious when it's warm and gooey.
- Refrigerate: Let leftover cornbread cool, then cover tightly and refrigerate for up to 3-4 days.
- Freeze: Wrap individual portions tightly and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheat: Warm individual servings in the microwave in short intervals until heated through. The honey butter layer will soften as it warms.
Frequently Asked Questions
To make Jiffy cornbread more moist and flavorful, layer melted butter and honey underneath the prepared Jiffy Corn Muffin Mix batter. As the cornbread bakes, the honey butter creates a sweet, rich bottom layer that makes every bite extra delicious.
Honey butter Jiffy cornbread is done when the top is golden brown and a toothpick inserted into the center of the cornbread layer comes out clean. Bake at 400°F for approximately 15-20 minutes. The honey butter bottom will still be bubbling, and that's exactly what you want!
Yes! Honey butter Jiffy cornbread can be baked ahead of time and stored in a covered container in the refrigerator for up to 3-4 days. Reheat individual portions in the microwave until warmed through to soften the sweet honey butter layer.
What to Serve with Honey Butter Cornbread
This sweet cornbread is a great match for savory mains. Try it with Oven-Baked Ribs, Copycat Honey Baked Ham, or Best Coleslaw for BBQ. Round out the meal with Fried Corn or Crispy Roasted Potatoes.
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📖 Recipe
Honey Butter Cornbread Recipe
Equipment
- 8 x 8 glass baking dish
Ingredients
- 1.5 cups Jiffy Corn Muffin Mix
- 1 eggs
- ⅓ cup milk
- ½ cup butter 1 stick
- ½ cup honey
Instructions
- Pre-heat oven to 400°F. Place oven rack to center position and pre-heat the oven to 400°F.
- Prepare Bottom Honey Butter Layer. Melt butter in the baking dish in the microwave for 1 minute. Drizzle honey evenly over the melted butter, but do not mix. Set aside.½ cup butter, ½ cup honey
- Prepare Basic Jiffy Batter. In a medium bowl, whisk together Jiffy Corn Muffin Mix, egg, and milk until just combined. Some lumps are fine.1.5 cups Jiffy Corn Muffin Mix, 1 eggs, ⅓ cup milk
- Pour Jiffy Batter. Pour batter evenly over the honey butter layer. Do not stir.
- Bake. Bake for 15-20 minutes, until golden brown and a toothpick inserted in the center comes out clean.Note: The honey butter bottom layer will be bubbling when it comes out of the oven and ooey-gooey when it cools.
- Serve. Let cool slightly before slicing. Enjoy warm!
Video
Notes
Variations
- Corn Muffins - Bake in a muffin tin for individual portions.
- Jiffy Corn Casserole - Add whole corn and creamed corn.
- Southern Cornbread - Sweeter and more cake-like. The perfect thing to make in a cast iron skillet.
- Jalapeño Cornbread - Mix in diced jalapeños for a spicy kick.
- Slow Cooker Corn Pudding - A creamy, indulgent version made in a crockpot.
Top Tips
- Double It! Double the recipe for large gatherings. Use a 9x13-inch Pyrex pan and bake for approximately 30 minutes.
- Don't Over-mix the Batter. Stir the ingredients until just combined. Over-mixing can make the cornbread dense instead of light and fluffy.
- Use a Glass Baking Dish. Use a glass (Pyrex) baking dish so that you can see what the middle looks like. It needs to look done and not soupy.
- Let the Batter Rest. Allow the batter to sit for 5 minutes before baking. This helps the dry ingredients absorb moisture, resulting in a softer texture.
- Test with a Toothpick. Test for doneness by inserting a toothpick into the center of the cornbread. If the toothpick comes out clean, it's done.
Linda Lee says
What is the correct amount of butter to use in this recipe? At the top, it says to use
1/2 CUP of butter. If you click "jump to recipe", it says to use 1/2 STICK of butter. I'd love to try this recipe, but I want to do it right. Thanks.
Seanna Borrows says
Hey Linda, Good catch! It's 1/2 cup of butter (1 stick). I've made the edit to the recipe. Thanks so much for contacting me. Hope you'll give it a try! S
Louanne Barber says
Good
Seanna Borrows says
Thanks Louanne. Glad you liked it!
Eileen says
This was absolutely delicious 😊
Seanna Borrows says
Thanks so much Eileen!
Sandra Pugliese says
This is a delicious cornbread recipe. I love to put honey on my cornbread , after I baked it. But this is a genius twist. Why didn't I think of this. Great job
Seanna says
Thanks so much for your sweet comment, Sandra. I'm so glad you like it. 😊
Debi says
We love this Jiffy cornbread down south! It's a staple at every potluck dinner and church social!
Seanna says
Thanks Debi! Its a favorite here too!
Joni Jon says
I use the vegetarian brand and add buttermilk and Agave. The regular brand has lord. This sounds good to.
Seanna says
Sounds great! Love the buttermilk add and Agave is tasty!
Lisa Hatfield says
The honey makes all the difference in this recipe, so good!
Seanna says
Thanks so much Lisa!
Laura says
I love how easy and buttery this cornbread is!!!
Seanna says
Thank Laura! Is such a tasty twist on an old favorite. So happy you like it!
Russ B says
Love the honey!
Seanna says
Me too! Irresistible!