– 2 boxes Jiffy Corn Muffin Mix – 1 cup sour cream – ½ cup milk – ½ cup melted butter – 2 eggs – 1 tbsp sugar (optional)
Preheat your oven to 375°F and grease a 9x13 inch baking dish. Make sure it’s fully coated to prevent sticking and ensure a golden crust.
In a large bowl, combine the two boxes of Jiffy mix, eggs, sour cream, and milk. Stir gently until ingredients are just combined—don’t overmix.
Pour in the melted butter and sugar if using. Mix lightly again until the batter is smooth and everything looks well-blended and moist.
Pour the batter evenly into the prepared dish and use a spatula to smooth out the top for an even rise and a perfect golden-brown finish.
Bake for 25 to 30 minutes or until the top is golden and a toothpick comes out clean when inserted in the center of the cornbread.
Let it cool slightly before slicing and serving. This cornbread is moist, buttery, and slightly sweet—perfect with chili, soup, or on its own!
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