I grew up loving my dad’s cheesy, spicy cornbread. I was so devoted that I wouldn’t eat plain cornbread for most of my childhood. Nothing could compare to my dad’s version, filled with jalapeños, cheddar, and sausage or bacon. (Or both.)
He loved cooking our Thanksgiving feast and really loved bragging about how good he was at jazzing up a box of Jiffy—yes, his cornbread always started with Jiffy mix. I never followed in his footsteps, though. I always had this silly voice in my head telling me that making cornbread from a box meant that I was a bad cook, so I felt the need to start from scratch. But you know what? My dad’s cornbread is bomb—and if he can start from the box, then so can I.
The Good Book of Southern Baking: A Revival of Biscuits, Cakes, and Cornbread by Kelly Fields, chef-owner of Willa Jean in New Orleans, made me even more inclined to purchase a boxed mix. In a section of the book called “The Jiffy Fix,” Fields shares many (savory and sweet!) ideas for sprucing up boxed cornbread mix. (The book also includes a recipe for homemade Willa Jean cornbread—and how to use the batter for pancakes, waffles, fritters, and croutons.)
The Good Book of Southern Baking: A Revival of Biscuits, Cakes, and Cornbread by Kelly Fields and Kate Heddings
“Growing up, boxed cornbread was all I knew,” says Fields. “If someone is looking for a quick and economical way to feed themselves and their families, I think it’s a great option. It’s also a fun, easy way to experiment with baking and build some baking confidence by altering the mix!”
To her, great cornbread really tastes like cornmeal and has a moist, tender crumb. “And, if I may be incredibly controversial, I do like a touch of sugar in mine too,” she adds.
Below, you’ll find the chef’s favorite ways to make boxed cornbread even better. Start with one (8½-ounce) box of Jiffy corn muffin mix and follow the package instructions, using egg and milk—then pick a flavor option (or a few).
Jiffy Corn Muffin Mix, 8.5 oz (6 Pack)
Amp up the corn
The best cornbread is the one that really tastes like corn—so why not add extra? Fields recommends stirring 1 cup of fresh corn kernels into the batter, which will also add pops of texture. No fresh corn on hand? Strain 1 (8-ounce) can of creamed corn and stir into the batter along with one additional egg.
Make it tangy
One of the simplest ways is to bring in more flavor and depth is by adding ⅓ cup of sour cream to the batter, which makes the cornbread extra moist and a little tangy. Another tangy option: Add ⅔ cup of buttermilk, which also makes the cornbread super tender.
Heat and spices
If you’re into heat, Fields says there are endless ways to give your cornbread a kick. You can stir in 1 cup of roasted chopped jalapeños or 1 teaspoon crushed red pepper flakes or cayenne into the batter. Or, you can mix in 3 tablespoons of your favorite chile paste. Fields also recommends trying a little NOLA flair by adding a rounded ¼ teaspoon Cajun spice blend to your cornbread mix.
