Moist Jiffy Cornbread Recipe

I always keep a box of Jiffy mix handy for quick weeknight dinners, but I wanted to elevate a standard cornbread. This specific moist jiffy cornbread recipe offers a perfect combination of sweet, savory, and spicy, with a beautiful creamy center that stays tender for days. The secret to this quick and easy moist jiffy cornbread recipe is a creamy jalapeño-honey swirl, which infuses the entire loaf with flavor and moisture. This recipe transforms a simple box mix into a truly unforgettable side dish perfect for family dinners alongside chili or barbecue.

Ingredients

• 1 box (8.5 oz / 241g) Jiffy Corn Muffin Mix: The foundation for this easy, family-friendly cornbread. No need for separate flour or cornmeal; we’re focusing on elevating the mix itself.
• 1 large egg: The binding agent for structure. A large egg ensures the proper texture and rise for this recipe.
• 1/3 cup (80ml) whole milk: Milk adds essential moisture and richness for a tender crumb. Whole milk works best, but 2% milk can be substituted if that’s what’s in the fridge.
• 113g (4 oz) cream cheese, softened to room temperature: The key ingredient for the creamy swirl, ensuring extra moisture and richness throughout the loaf. Ensure it’s fully softened before mixing to avoid lumps. (If you don’t have cream cheese, softened Greek yogurt will work in a pinch for a tangier result).
• 60g (1/2 cup) shredded mild cheddar or Monterey Jack cheese: Adds a savory note to the swirl that contrasts beautifully with the honey. Monterey Jack offers a milder taste if preferred.
• 2 tablespoons (30ml) honey, plus extra for drizzling: The necessary sweetener that balances the spice of the jalapeños in this moist jiffy cornbread recipe. Have extra on hand for serving to create a glossy finish.
• 1 tablespoon (15g) finely diced pickled jalapeños, well-drained: Adds a manageable kick and tangy bite. Drain them well and dice them small so they spread evenly.
• 1/4 teaspoon garlic powder: Enhances the savory notes of the cream cheese filling. This adds depth without overpowering the sweet and spicy elements.
• Pinch of cayenne pepper (optional): A subtle addition for those who want a bit more heat. Skip this if you prefer a milder flavor profile.
• 1 tablespoon (15ml) vegetable oil, for greasing the pan: Used to prepare the baking dish and ensure the cornbread releases easily. Non-stick cooking spray also works well.
• 2 tablespoons (3g) fresh cilantro, finely chopped: Adds a fresh, vibrant flavor and visual appeal to the finished cornbread. Chop it finely right before serving for maximum freshness.

Instructions

Step 1: Preheat the Oven and Prepare the Pan

Preheat your oven to 200°C (400°F) to ensure even cooking from the start. Lightly grease an 8×8 inch (20×20 cm) baking dish with vegetable oil, ensuring even coating on the bottom and sides to prevent sticking.

Step 2: Prepare the Cornbread Batter

In a medium bowl, combine the Jiffy Corn Muffin Mix, large egg, and whole milk. Stir gently with a spoon or whisk until just moistened. Be careful not to overmix; a few small lumps are perfectly acceptable for a tender cornbread. If you overmix, you activate too much gluten, which results in a tough, dry texture instead of the soft, moist jiffy cornbread recipe you want.

Step 3: Mix the Creamy Jalapeño-Honey Swirl Filling

In a separate small bowl, combine the softened cream cheese, shredded mild cheddar or Monterey Jack cheese, 2 tablespoons of honey, finely diced pickled jalapeños, garlic powder, and the optional pinch of cayenne pepper. Mix thoroughly until all ingredients are well combined and the mixture is smooth and spreadable.

Step 4: Layer the Batter and Filling

Pour half of the prepared cornbread batter into the greased baking dish, spreading it evenly to form the base layer. Carefully dollop spoonfuls of the creamy jalapeño-honey mixture over the batter, distributing them somewhat evenly. Gently pour the remaining cornbread batter over the cream cheese mixture, carefully spreading it to cover the dollops.

Step 5: Create the Swirl

Take a butter knife or a skewer and gently swirl through the layers 2-3 times in a figure-eight pattern. This creates distinct ribbons and pockets of the creamy filling without fully blending the mixtures. I find that doing just a few light swirls creates the best texture and visual effect for this moist jiffy cornbread recipe.

Step 6: Bake and Cool

Bake for 20-25 minutes, or until the cornbread is beautifully golden brown on top and the edges appear slightly caramelized. A wooden skewer inserted into the center (avoiding a large pocket of the cream cheese mixture) should come out clean. Remove from the oven and let cool in the dish for at least 10 minutes; this crucial time allows the creamy swirl to set, ensuring clean slices of the moist jiffy cornbread recipe.

Step 7: Garnish and Serve

To serve, slice the cornbread into generous squares once cooled. Drizzle a small amount of extra honey artfully over the top of the cornbread, letting it catch the light. Finish by sprinkling a generous pinch of fresh, finely chopped cilantro over the honey drizzle and the cornbread, creating a vibrant pop of green color and fresh aroma.

How to Ensure Your Cornbread Stays Super Moist

The secret to a super tender crumb in this moist jiffy cornbread recipe is twofold. First, the cream cheese filling melts during baking, infusing the surrounding cornbread with extra moisture. Second, avoid overmixing the Jiffy batter. Stirring too much develops gluten, which results in a tough, dry texture. Stir only until the dry ingredients are just incorporated. Using whole milk adds fat content and prevents a cardboard texture.

Creative Variations for the Jalapeño-Honey Swirl

To switch things up, try these variations to keep the cornbread base versatile, ensuring you can make a version of this moist jiffy cornbread recipe for every taste.

• Make it Spicier: Increase the jalapeños to 2 tablespoons, or add a pinch of chili powder to the batter for overall heat.
• Make it Milder: For less spice, omit the cayenne pepper and use only half a tablespoon of jalapeños, focusing on the honey’s sweetness.
• Different Cheeses: Try pepper jack cheese for consistent heat throughout, or cotija cheese for a saltier, more crumbly texture.

Sweet and Savory Pairings

This cornbread is incredibly versatile and pairs well with many family dinners. The flavors make this moist jiffy cornbread recipe perfect for a weeknight meal.

• The Classic Pairings: This cornbread is perfect for balancing a bowl of hearty chili or grilled chicken.
• For Breakfast or Brunch: Serve a square warm with scrambled eggs. The sweet and spicy flavors complement the protein perfectly for a healthy eating option.
• As a Side for Soup: Pair with a creamy corn chowder or a smoky black bean soup for a quick meal.

FAQs

How do I prevent the cream cheese from sinking to the bottom?

Ensure you don’t overmix the batter; a thicker batter holds the filling better. If I notice my batter seems too runny, I’ll chill the assembled dish for 10 minutes before baking to help keep the layers distinct. This ensures every slice of this moist jiffy cornbread recipe has a ribbon of creaminess.

Can I use sour cream instead of cream cheese?

Yes, you can substitute sour cream for the cream cheese in the filling. The resulting texture will be slightly tangier and less firm in the final slice, but it’s a great option if you have sour cream on hand.

What if I don’t have pickled jalapeños?

You can use a finely diced fresh jalapeño for a brighter, spicier heat, but you’ll lose some of the tangy brine flavor from the pickled version. Alternatively, a small amount of green chiles can offer a milder, earthy flavor.

How long does this cornbread stay fresh for meal prep?

Store leftover cornbread in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days. To freeze, wrap slices individually and freeze for up to 3 months. Reheat gently in the oven at 350°F (175°C) for 10-15 minutes.

Can I make this cornbread gluten-free?

Yes, you can substitute a gluten-free all-purpose baking mix for the Jiffy mix, but note that the texture will be slightly different. You may also need to adjust the liquid quantity slightly to match the consistency of the Jiffy batter.

Conclusion

This easy moist Jiffy cornbread recipe proves that a simple mix can be transformed into a memorable dish with just a few extra ingredients. The combination of sweet honey, savory cheese, and a gentle kick from the jalapeños makes this cornbread a new family favorite for quick meals. Save this moist jiffy cornbread recipe to your Pinterest board so you always have this family-friendly side dish handy.

moist jiffy cornbread recipe

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• Author: Rachel Morgan
• Total Time: 40 minutes
• Yield: 9 servings 1x
• Diet: General

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Description

Elevate standard Jiffy cornbread mix into a moist, sweet, and savory side dish with a creamy jalapeño-honey swirl. The simple addition of cream cheese and a spicy kick transforms this quick bake into a unique accompaniment for chili or barbecue.

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Ingredients

Scale 1x2x3x

• 1 box (8.5 oz) Jiffy Corn Muffin Mix
• 1 large egg
• 1/3 cup whole milk
• 4 oz cream cheese, softened
• 1/2 cup shredded mild cheddar or Monterey Jack cheese
• 2 tablespoons honey, plus extra for drizzling
• 1 tablespoon finely diced pickled jalapeños
• 1/4 teaspoon garlic powder
• 1 pinch cayenne pepper (optional)
• 1 tablespoon vegetable oil, for greasing
• 2 tablespoons fresh cilantro, chopped (for garnish)

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Instructions

1. Prepare Pan and Preheat Oven: Preheat the oven to 400°F (200°C). Grease an 8×8 inch baking dish with vegetable oil.
2. Mix Cornbread Batter: In a medium bowl, combine the Jiffy mix, egg, and milk. Stir gently until just moistened; avoid overmixing to keep the cornbread tender.
3. Create Cream Cheese Filling: In a separate small bowl, combine the softened cream cheese, shredded cheese, 2 tablespoons honey, diced jalapeños, garlic powder, and optional cayenne pepper. Mix well until smooth.
4. Layer and Swirl Batter: Pour half of the prepared cornbread batter into the greased dish. Spoon dollops of the cream cheese filling over the batter, then carefully pour the remaining batter on top. Gently swirl a knife through the layers 2-3 times to create ribbons.
5. Bake and Cool: Bake for 20-25 minutes, or until golden brown on top and a skewer inserted comes out clean. Let cool in the dish for at least 10 minutes to allow the filling to set.
6. Garnish and Serve: Slice into squares and drizzle with extra honey. Sprinkle with fresh cilantro before serving.

Notes

To achieve a moist texture, do not overmix the batter. Cooling for 10 minutes before slicing helps the creamy swirl set properly. To adjust the heat level, vary the amount of jalapeños or cayenne pepper as desired.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Side Dish
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice (about 90g)
• Calories: 220 kcal
• Sugar: 10 g
• Sodium: 300 mg
• Fat: 9 g
• Saturated Fat: 4 g
• Unsaturated Fat: 4 g
• Trans Fat: 0 g
• Carbohydrates: 20 g
• Fiber: 1 g
• Protein: 6 g
• Cholesterol: 20 mg