This Jiffy Cornbread with Greek Yogurt is a step up from the traditional box recipe. You’ll love how moist and delicious each piece is!
Cornbread is a staple in our home during the cold weather months.
I love using the box mixes (because they’re perfect for keeping in food storage and they’re just easy) but I don’t always love how they taste. The cornbread can be a little bland and taste….well…like it came from a box.
When my mom made cornbread for a family dinner a few months ago and it was the most delicious cornbread I had ever eaten I knew I had to get the recipe from her.
Turns out, it was just a doctored-up version of boxed cornbread!
So whether you’re a cornbread enthusiast or looking to try something new, our Jiffy Cornbread with Greek Yogurt will undoubtedly become a staple in your recipe collection.
This recipe works because it’s:
- A classic recipe with a simple twist. You’ll just need the boxed recipe and the addition of Greek yogurt to make this deliciously moist cornbread.
- The perfect pairing for a variety of main dish recipes. Serve this yummy cornbread with soups, casseroles, chili recipes, and more!
- Great for a crowd. If you have lots of mouths to feed, this is a great recipe to ensure everyone’s tummy gets full.
Recipe adapted from Back To My Southern Roots.
Preheat your oven to 400 degrees and grease an 8-inch baking dish.
Add 8.5 ounces of Jiffy honey corn muffin mix, 1 serving of collage peptides, 1 egg, ⅓ cup of evaporated milk, ½ cup of Greek yogurt, and ¼ cup of vegetable oil to a medium mixing bowl and whisk together until combined.
Pour the batter into the prepared baking dish and bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Serve warm with butter and honey.
Recipe Tips and Substitutions
While the recipe is delicious as is, feel free to add your favorite ingredients to the batter. Chopped jalapeños, shredded cheese, corn kernels, or diced bell peppers can all add a flavorful twist to the cornbread.
I chose to include Greek Yogurt in this recipe for its high protein content, but if you don’t have Greek yogurt on hand, you can substitute it with sour cream or plain yogurt. The tanginess and moisture from these alternatives will still yield delicious results.
However, keep in mind that regular yogurt has a higher moisture content, so the texture of the cornbread may be slightly different. Adjustments may be needed in the baking time and consistency of the batter.
The collagen peptides are completely optional, but they do add additional protein to the cornbread!
To make a vegan version of the cornbread, substitute the Jiffy mix with a vegan cornbread mix, and replace the Greek yogurt with a non-dairy yogurt alternative, such as coconut or almond-based yogurt.
If you’re out of certain ingredients, try these substitutes:
- Substitutes for evaporated milk
- Substitutes for sour cream
- Substitutes for eggs
- Substitutes for vegetable oil
Serve This With
We love to pair this cornbread with:
- Cincinnati Chili
- Creamy Chicken Noodle Soup
- Roasted Sweet Potatoes and Apples
- Creamy Taco Soup
- Hamburger Stew
Yes, you can use a different brand of cornbread mix if you prefer. Just be sure that the quantities and baking instructions are adjusted accordingly, as different mixes may have slightly different measurements and baking times.
Yes, you can use flavored Greek yogurt to add a different twist to the cornbread. Keep in mind that the flavor of the yogurt will affect the overall taste of the cornbread, so choose a flavor that complements the other ingredients like honey or vanilla.
Absolutely! If you prefer a non-dairy option, you can substitute the Greek yogurt with a non-dairy yogurt alternative, such as almond, coconut, or soy-based yogurt. Just ensure that the consistency is similar to Greek yogurt for the best results.
Yes, you can freeze the cornbread for future use. You can find detailed instructions in this post on how to freeze cornbread. It can be stored in the freezer for up to three months. Thaw it in the refrigerator overnight before reheating.
Yes, you can make mini cornbread muffins by using a greased muffin tin instead of a baking dish. Adjust the baking time accordingly, as mini muffins will cook faster than full-sized cornbread.
Love this Jiffy cornbread with Greek yogurt recipe? Please leave a 5-star 🌟🌟🌟🌟🌟 rating in the recipe card below. If you really like the recipe consider leaving a comment at the end of the post. Thanks for visiting!
And if you’d like to get a 4-week meal plan featuring my recipes, just enter your email in the form above and you’ll get it straight to your inbox!
Jiffy Cornbread with Greek Yogurt
- 8.5 ounce Jiffy honey corn muffin mix
- 1 serving collagen peptides, optional
- 1 egg
- ⅓ cup evaporated milk, or regular
- ½ cup Greek yogurt, or sour cream
- ¼ cup vegetable oil
- Preheat your oven to 400 degrees and grease an 8-inch baking dish.
- Add all of the ingredients to a medium mixing bowl and whisk together until combined.
- Pour the batter into the prepared baking dish and bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Serve warm with butter and honey.