Famous daves cornbread mix with creamed corn

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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.

If you’re not the spicy type, but still want the warm, sweet flavor of peppers, you can stir in 1 cup of chopped roasted red bell peppers or roasted pimientos into the batter.

Take all of the ingredients you already love and toss them in.

Meat and cheese

Fields says her favorite way to make cornbread depends on what she’s serving it with—but she really loves adding breakfast sausage, cheese, and some kind of spice to the batter. You’ll need to cook, drain, and crumble about 1 cup of breakfast sausage before folding it in. Or try cooking and crumbling 4 to 6 slices of bacon to add to the batter.

To layer in more savory flavor and richness, Fields recommends folding in ¾ cup of shredded sharp cheddar.

Make it fruity

You can simply stir 2 tablespoons honey into your cornbread batter to add a touch of sweetness. But things get even better when you add your favorite fruit. For a citrusy flavor, stir the zest and juice of 1 orange or 2 lemons or limes into the batter.

In the summer, peel 2 fresh peaches and cut them into thin wedges, toss them in 2 tablespoons of light brown sugar, and add to your cornbread. Fields also recommends sprinkling the top of the batter with a little raw sugar to give your cornbread some crunch. Want to use up some blueberries, blackberries, or other berries? Sprinkle as many as you’d like over the bottom of the baking pan or skillet and pour the batter on top.

To give your cornbread some autumnal flair, stir 1 teaspoon ground cinnamon into the dry mix. And if you really want to go big, stir 1 (15-ounce) can of pumpkin purée, along with ½ teaspoon ground cinnamon, ½ teaspoon nutmeg, ¼ teaspoon ground cloves, and ¼ teaspoon ground cardamom into the batter. (If you decide to add pumpkin purée, Fields recommends using an additional egg too.)

What can you add to cornbread mix?

Can you add corn to corn muffin mix?

Can I use buttermilk instead of milk for Famous Dave's cornbread mix?

How long do you cook Famous Dave's cornbread mix?