southern side dish Archives - ParnellTheChef

Jiffy Cornbread with Greek Yogurt

Parnell The Chef — Thu, 22 Oct 2026 09:13:31 +0000

My Jiffy cornbread with Greek yogurt recipe is easy and delicious! Made with a box of Jiffy corn muffin mix, Greek yogurt, milk, butter, oil, and an egg, this version has the classic sweet corn flavor with a lot of tenderness and moisture—and with a lot fewer calories than using sour cream or mayonnaise. While the inside stays soft, the top and edges get a slight crust, giving it a nice texture contrast. I used fat-free Greek yogurt, but 1%, 2%, or whole-milk version will work as well. With its combination of sweet corn flavor, buttery richness, and soft, moist texture, this easy Jiffy cornbread is a delicious side dish for chili, saucy ribs, or any Southern-style meal. If you want to learn how to make Jiffy cornbread with Greek yogurt, follow my step-by-step directions and watch the video below!

My Jiffy cornbread recipe with Greek yogurt is quick and easy to make.

Recipe Review

I really liked how this Jiffy cornbread with Greek yogurt turned out. The flavor was exactly what you’d expect from Jiffy cornbread, with a strong cornmeal flavor, a little sweetness, and buttery richness in the background. The Greek yogurt added a slight tanginess, but it didn’t overpower the other flavors. Instead, I think its biggest contribution was the moisture it added to the cornbread. The result was delicious—the classic flavor of Jiffy cornbread, but super tender, soft, and moist.

Speaking of which—the texture was another highlight. Although the cornbread was nice and moist in the middle, the top and edges developed a slight crust that provided a pleasant contrast. It wasn’t dry or crumbly, and the slices held their shape well enough to pick up and eat by hand. The texture reminded me a lot of my Jiffy cornbread with sour cream recipe, which was also moist and tender. If you like that version but want to reduce the calories, using fat-free Greek yogurt is a great alternative.

I also liked how the cornbread looked. It had a bright golden-yellow color on top with some browning around the edges, giving it an appetizing appearance. There were a few darker brown spots on the surface, which I suspect were caused by the extra protein in the Greek yogurt browning during baking. However, I didn’t notice any unpleasant or bitter flavors, so I consider this a cosmetic issue rather than a problem with the recipe.

One thing I particularly liked about this recipe was how simple it was to put together. All you have to do is mix the ingredients, pour the batter into a greased baking dish, and bake. I recommend mixing the ingredients without the egg first, then adding the egg after the melted butter has cooled slightly. This helps prevent the hot butter from accidentally cooking the egg. Also, while you can use different types of Greek yogurt such as 1% or 2%, fat-free yogurt worked perfectly well in my test. Whole-milk Greek yogurt would probably make the cornbread a little richer, but you don’t need it to get a moist and tender result.

Another important detail is the melted butter. Even though this recipe already contains oil, I think the butter adds a layer of flavor that ties everything together. I wouldn’t leave it out because it contributes to the delicious, buttery taste without overpowering the corn flavor. Other than the small brown spots on top, which didn’t bother me, I don’t really have anything to critique about this recipe.

Overall, this Jiffy cornbread with Greek yogurt and no sour cream was a big success! It had fantastic flavor, a moist and tender interior, and a lightly crusted top with golden-brown edges. Best of all, using fat-free Greek yogurt makes it a great alternative to my sour cream version if you’re looking for a way to cut down on calories without sacrificing texture. Serve it alongside spicy chili, saucy ribs, or your favorite Southern-style meal. Whether you’re making a quick weeknight dinner, Sunday supper, or a holiday meal, this easy Greek yogurt cornbread is a delicious side dish that’s well worth trying!

Learning how to make Jiffy cornbread with Greek yogurt is simple!

Jiffy Cornbread with Greek Yogurt FAQs

Why add Greek yogurt to Jiffy cornbread?

Adding Greek yogurt to Jiffy cornbread helps make it moist, soft, and tender. It also adds a slight tanginess that complements the sweet corn flavor. Although you can get similar results with other ingredients like sour cream or mayonnaise, Greek yogurt, especially fat-free versions, are much lower in calories.

Can you substitute Greek yogurt for sour cream in Jiffy cornbread to make it moist?

Yes! Greek yogurt is a great substitute for sour cream in Jiffy cornbread if you want it to be tender and moist but without all the calories. And best of all, the substitution is simple—just use the exact same amount of Greek yogurt as you would sour cream.

What’s the difference between Jiffy cornbread made with Greek yogurt and sour cream?

In my experience, Jiffy cornbread made with Greek yogurt and Jiffy cornbread made with sour cream taste surprisingly similar—soft, moist, and tender. The only real difference is that the Greek yogurt version has small, brown spots on top, likely because of the extra protein—these specks didn’t taste burnt or bitter, so I think they’re just cosmetic and don’t affect the quality of the cornbread at all.

Does Greek yogurt make Jiffy cornbread taste sour?

No. Greek yogurt does not make Jiffy cornbread taste sour. While it does add a very faint tanginess in the background that complements the sweetness of the corn nicely, its main purpose is to add moisture and make the center soft and fluffy—honestly, it affects the texture much more than the flavor.

How much Greek yogurt should I add to Jiffy cornbread?

Add 1/2 cup (120 grams) of Greek yogurt for each 8.5-ounce box of Jiffy corn muffin mix. This recipe uses one box, but if yours calls for 2, then double it to 1 cup.

What type of Greek yogurt should I use for Jiffy cornbread?

Use plain, unsweetened Greek yogurt. I used fat-free, but 1%, 2% and whole-milk versions will all work, the richness increasing as does the fat content.

Can I substitute Greek yogurt for milk in Jiffy cornbread?

No. While Greek yogurt is a great addition to Jiffy cornbread, the mix still needs some liquid so it doesn’t get too thick. So, if you add 1/2 cup of Greek yogurt when making one 8.5 ounce box, you’ll still need 1/3 cup of milk.

Can I use regular yogurt instead of Greek yogurt in Jiffy cornbread?

Probably, yes. You can try regular plain yogurt, but keep in mind that it is usually thinner than Greek yogurt, so it’ll add more liquid to the batter and could affect the final texture—but I do think it would probably work in a pinch.

Can I use non-dairy yogurt in Jiffy cornbread?

You can experiment with a non-dairy yogurt made from almond, soy, or coconut, but I haven’t tested this recipe with those alternatives. Be aware that using different vegan yogurts for baking can yield different results, so keep that in mind.

How long does Jiffy cornbread made with Greek yogurt last?

Store leftover cornbread in an airtight container in the refrigerator for up to 2–3 days. When you’re ready to eat it, reheat a slice in the microwave for a few seconds to soften it and bring back some of that fresh-baked warmth.

Other Jiffy Cornbread Recipes

If you liked this version of the classic southern side dish, you might want to try:

Jiffy Cornbread with Sour Cream – For something super rich and decadent, this version is for you.

Jiffy Cornbread with Creamed Corn – Adding cream-style corn not only ups both the flavor but also increases the moisture.

Cheesy Jiffy Cornbread – Sharp Cheddar gives this cornbread a great contrast between sweet and tangy flavors.

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Jiffy Cornbread with Creamed Corn

Parnell The Chef — Fri, 07 Nov 2025 06:23:39 +0000

My Jiffy cornbread with creamed corn and sour cream recipe is easy and delicious! Made with 1 box of mix, it only takes a few minutes to put together a super moist, casserole-like cornbread that you, your friends, and family will love. The cream-style corn gives this a touch of sweetness and the sour cream a bit of tang that help to bring out the flavor, making this the perfect side for everything from soups and stews to spicy chilis and fried chicken. Although this is good enough to serve for a holiday like Thanksgiving, Christmas, or Easter, it’s simple enough to make for a Sunday dinner or even a Tuesday night. If you want to learn how to make Jiffy cornbread with creamed corn, follow my step-by-step directions and watch the video below!

My Jiffy cornbread recipe with creamed corn and sour cream is a classic southern dish that you, your friends, and family will love.

Recipe Review

I was very happy with how my Jiffy cornbread with creamed corn and sour cream turned out. Slightly sweet and extremely moist, it had great corn flavor and soft texture. It was also a bit sweeter than the standard recipe, so this would be great served with something a bit on the spicy side, like a pot of chili or beans. The only real downside is that if you’re looking for a recipe with a definitely “bread” texture, be aware that picking up a slice of this and eating it would likely be difficult since the moistness makes it prone to falling apart. However, it’s you’re OK with eating it with a fork or crumbling into a soup, almost like a casserole, you’ll love this.

Jiffy Cornbread with Creamed Corn FAQs

What is Creamed Corn?

Creamed corn is a method of serving sweet corn in which whole kernels are mixed with the milky residue of crushed immature kernels. Although originally made by scraping kernels directly off the cob, modern canned versions achieve a milky texture with a combination of water, corn starch, and sugar.

Why Add Creamed Corn to Jiffy Cornbread Mix?

Adding creamed corn makes Jiffy cornbread richer, moister, and more flavorful. It also gives the bread a soft, tender crumb and adds pops of real corn throughout, along with a hint of pleasant sweetness.

What Does the Combination of Creamed Corn and Sour Cream Do in Cornbread?

The creamed corn adds moisture and sweetness while the sour cream adds acidity that makes the cornbread extra tender and slightly tangy. Together, they balance flavor and texture perfectly—moist without being heavy, and rich without tasting too sweet.

Should I Drain the Corn Before Adding It?

No. Don’t drain the creamed corn—the liquid is part of what keeps the cornbread moist and flavorful. However, if you’re using canned whole kernel corn in a recipe, then yes—drain it so that you don’t make the batter too liquidy.

What Size Pan Should I Use?

This Jiffy cornbread with creamed corn recipe is made with 1 box of mix, so it’s perfect for an 8×8 pan. If you want to make a 9×13 cornbread, you’ll need to double the recipe, using a total of 2 boxes.

How Long to Bake Jiffy Cornbread?

Bake your cornbread at 400F, uncovered, for 35 minutes. I baked mine in a glass dish, so if you’re using a gray or black-colored dish that holds heat very well, the baking temperature might be shorter, so be sure to keep an eye on it.

How To Know When Jiffy Cornbread Is Done?

Your cornbread is done when the edges turn golden brown, the center springs back lightly when touched, and a toothpick inserted in the middle comes out mostly clean (a few moist crumbs are fine). Avoid overbaking—it can dry out quickly once it’s fully set.

What to Do With Leftover Jiffy Cornbread?

Leftover Jiffy cornbread is perfect for cornbread dressing and breakfast casseroles, as well as for simply crumbling into a glass of milk.

More Great Recipes

If you like old-fashioned southern flavor, check out these other great dishes:

Jiffy Cornbread with Sour Cream – This easy recipe makes one of the best moist, flavorful, and tender versions of cornbread.

Skillet Cornbread – Made from scratch in a cast-iron pan, it has a deliciously crispy crust.

3-Ingredient Fry Bread – Crispy on the outside and chew on the inside, it’s just like what you get at Native American pow-wows.

Taco Cornbread Casserole – Jiffy corn muffin mix forms the top of a casserole with seasoned ground beef, beans, and Rotel underneath.

Jiffy Cheesy Cornbread – Sharp cheddar mixed into the batter and sprinkled on top gives this cornbread great flavor and texture.

Jiffy Cornbread with Greek Yogurt – If you want a moist and tender center but with fewer calories, this version is worth a try.

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