Savvy Homebody

menu icon
search icon

Jiffy Honey Cornbread 

by Leave a Comment

Jump to Recipe

This jiffy honey cornbread is so moist and fluffy. I used “Jiffy” Honey Corn Muffin Mix in this recipe and topped with a honey butter glaze making the ultimate sweet cornbread.

Three pieces of jiffy honey cornbread stacked on each other. Behind is a box of jiffy honey cornbread mix and yellow checkered kitchen towel. Next to a honey dipper with honey butter topping.
Jump to:
Gold fork holding a portion of the sweet jiffy honey cornbread showing the moist texture. Behind is a white plate with a square slice of the cornbread.

How To Make Sweet Jiffy Cornbread With Honey

This honey cornbread recipe levels up the box directions by substituting ingredients that adds so much flavor that bakes up so moist and fluffy. The Best Sweet Cornbread With Honey!! 

The technique in this recipe is to add the honey butter topping while it bakes and after it bakes plus adding heavy cream in the cornbread batter is a game changer. It really adds that homemade flavor. 

Check These Delicious Jiffy Recipes - Jalapeno Cornbread, Pumpkin Cornbread, Sweet Potato Cornbread, TikTok Cornbread, TikTok Corn Casserole and Sausage Stuffing Muffins. 

Ingredients for honey jiffy cornbread in their packaging.

Ingredients and Substitutions 

Mix - One Box of Jiffy Honey Corn Muffin Mix. Can substitute the classic jiffy corn muffin mix if preferred. 

Egg- One large whole egg.

Butter - Salted or unsalted would be delicious.

Cream - Heavy whipping cream or buttermilk would be delicious. 

Sweet- Honey and brown sugar. Can substitute maple syrup if preferred. 

Extract- For a boost of flavor add a touch of pure or imitation vanilla extract.

What Is “Jiffy” Honey Corn Muffin Mix

“Jiffy” makes America’s favorite cornbread baking mix and it’s oh so delicious and affordable. They have added real honey to their popular corn muffin mix which makes it perfect for sweet cornbread recipes.

This version of the mix is vegetarian so it has vegetable shortening vs lard like the classic corn muffin mix. It’s similar to the vegetarian corn muffin mix.  

Cut squares of sweet jiffy cornbread with honey butter glaze dripping. Behind is a box of jiffy honey corn muffin mix and yellow checkered kitchen towel.

Mix In’s and Flavors 

If you would like even more flavor try these mix in’s or toppings. Adding a touch of heat to honey it a great way to some savory notes. 

  • Spices- Red Pepper flakes, Paprika or any dried hot chilies. 
  • Fresh Jalapeños or canned Green Chiles 
  • Hot Sauce 
  • Classic Hot Honey 
  • Bacon or Sausage - Fully Cooked. 
  • Canned or Frozen Whole Sweet Corn 
  • Canned Cream Style Corn 
  • Maple Syrup
Hand holding a honey dipper dripping with the topping onto a square piece of the sweet cornbread. It's on a white plate.

Honey Butter Topping

Drizzling a sweet honey butter topping onto warm cornbread add so much sticky gooey flavor. It has a glaze texture that allows it too easily spread and drip onto the sides of the pieces.

I like to use salted butter, honey and brown sugar for an extra golden brown color. Sweet cornbread really does remind me of cake, especially with this honey butter topping. It’s so good.

Tips & Suggestions

Preheat the oven early because the cornbread batter mixes up quickly. 

If you prefer not to use a jiffy cornbread mix, useany 8oz cornbread mix of choice.

Don’t over mixthe batter, mix until combined for tender and fluffy results. 

The mix can be lumpy when poured from the box. I like to sift the mix or use a whisk to break up most of the clumps. 

Make extra honey butter topping if you love extra sweet cornbread. 

Three pans and a box of jiffy corn muffin mix. Cast iron loaf pan, white 7x5 baking pan, and cast iron muffin pan.

Baking Pans 

Choosing a baking pan for one box of jiffy cornbread mix depends on your thickness preference. 

If you like a thick cornbread a 6x6 or 7x5 baking pan is best. I’ve also used a standard loaf pan with great results as well. 

For thinner cornbread 8x8 pan or 8inch cast iron skillet is perfect. An even easier option is individual muffins. 

Although the recipe uses 1 box of jiffy honey corn muffin mix it can be easily doubled and fit into a 9x13 baking dish.

A silver spatula holding a piece of cornbread. Under is a baking dish with more cornbread.

Make Ahead and Leftovers

This recipe can be easily made ahead or prepped up to 2 days before serving.

Store leftovers wrapped in plastic wrap or parchment paper then in freezer zipper bag. It can be kept in the refrigerator for up to 3 days or frozen up to 3 months. 

They can be easily reheated individually in the microwave or oven.

Step By Step Directions and Photos 

Ingredients for honey jiffy cornbread in their packaging.
  1. Grab the ingredients and prep them.
  2. Preheat oven to 350°F.
Small white baking dish greased with butter.

3. Grease a 6x6 or 7x5 baking pan with butter or cooking spray.

Mixing bowl with a sieve and jiffy honey cornbread mix. Next to an empty box of jiffy honey corn muffin mix.

4. Into a mixing bowl sift the jiffy cornbread mix to remove any lumps. Set aside.

Clear bowl with the mixed wet mixture and silver wire whisk next to another clear bowl with the sifted jiffy honey corn muffin mix.

5. To a small mixing bowl or large measuring cup add heavy cream, egg, brown sugar, and vanilla extract. Mix well.

Clear mixing bowl with the mixed cornbread batter and white rubber spatula.

6. Add the cream mixture into the sifted jiffy corn muffin mix. Using a rubber spatula mix until combined. Try not to overmix the batter.

Unbaked cornbread batter in white baking dish.

7. Pour batter into the greased baking pan. Set aside.

Make Honey Butter Glaze

Ingredients for honey butter topping in their packaging.

8. Grab the ingredients and prep them.

Clear bowl with brown sugar, melted butter, and honey. Next to a yellow and white checkered towel and black silicone pastry brush.

9. In small bowl add melted butter, honey, and brown sugar. Mix well.

Small clear bowl with mixed honey butter topping and a black and wood colored silicone pastry brush.

10. Divided honey butter topping in half and set aside one of them to glaze the baked cornbread with.

Small white baking pan with unbaked honey cornbread mixture. Drizzle with the honey butter topping. Next to a bowl with more honey butter topping.

11. Grab the baking pan with the cornbread batter. Drizzle half of the honey butter topping or glaze.

Hand holding a toothpick swirling the honey butter topping into the cornbread mixture.

12. With a toothpick swirl the topping with the batter.

13. Place into the oven and bake uncovered for 30-35 minutes until a toothpick comes out clean.

Baking sweet cornbread in white baking dish.

14. Remove from the oven and let cool a bit.

Small clear bowl with honey butter glaze. The glaze also dripping from a black silicone pastry into the bowl.

15. Grab the reserved honey butter.

Black silicone pastry brush glazing the cornbread with the honey butter glaze.

16. Brush glaze onto the warm sweet cornbread.

Five squares of sweet honey butter jiffy cornbread next to a honey dipper with honey butter glaze.

17. Cut into squares and top with extra honey butter topping, if preferred. Enjoy.

White plate with a square of sweet cornbread. Behind is a box of jiffy honey corn muffin mix.
Print Recipe
5 from 1 vote

Jiffy Honey Cornbread

This Jiffy Honey cornbread with sweet butter topping is so moist and fluffy using one box of honey corn muffin mix.  
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Side Dish
Cuisine: American
Servings: 6

Equipment

  • 6x6 or 7x5 Baking Pan
  • Mixing Bowls
  • Measuring Tools
  • Rubber spatula
  • Strainer or Fine Sieve
  • Whisk
  • Toothpick
  • Silicone Pastry Brush

Ingredients

  • 1 8.5oz Jiffy Honey Corn Muffin Mix
  • ¾ cup Heavy Cream or Buttermilk
  • 1 Egg
  • 2 tablespoon Brown Sugar
  • 1 teaspoon Vanilla Extract

Honey Butter Topping

  • ¼ cup Butter Melted
  • 2 tablespoon Honey
  • 2 tablespoon Brown Sugar
  • Extra Butter or Cooking Spray

Instructions

  • Preheat oven to 350°F and grease a 6x6 or 7x5 baking pan.
  • Into a mixing bowl sift the jiffy cornbread mix to remove any lumps. Set aside.
  • To a small mixing bowl or large measuring cup add heavy cream, egg, brown sugar, and vanilla extract. Mix well.
  • Add the cream mixture into the sifted jiffy corn muffin mix. Using a rubber spatula mix until combined. Try not to overmix the batter.
  • Pour batter into the greased baking pan. Set aside.

Make Honey Butter

  • In small bowl add melted butter, honey, and brown sugar. Mix well.
  • Divided honey butter topping in half and set aside one of them to glaze the baked cornbread with.

Baking

  • Grab the baking pan with the cornbread batter. Drizzle half of the honey butter topping. With a toothpick swirl the topping with the batter.
  • Place into the oven and bake uncovered for 30-35 minutes until a toothpick comes out clean.
  • Remove from the oven and let cool a bit. Brush with the reserved honey butter topping.
  • Cut into squares and top with extra honey butter topping, if preferred. Enjoy.
«
»
5 from 1 vote (1 rating without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating