How To Make Jiffy Cornbread Without Sour Cream: Jiffy Jalapeno Cornbread (+Other Great Alternatives)
Knowing how to make Jiffy cornbread without sour cream can help you make an extra tasty and moist side dish without running to the store! Whether you are vegan, lactose-free, or simply don't like sour cream- I have some perfect alternatives for you! Just because you don't have sour cream doesn't mean you can't enjoy some easy and delicious cornbread, too!
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Instructions
Preheat your oven to 400°F (205°C) and grease or butter a 9-inch square baking pan or a 10-inch cast-iron skillet.
Add all of the ingredients to a large mixing bowl: Jiffy mix, eggs, buttermilk, sour cream (or Greek yogurt), jalapenos, red bell pepper, melted butter, and optional cheddar cheese. Mix until well combined then transfer into your prepared baking dish or cast-iron skillet.
Bake at 400°F (205°C) for 30-35 minutes, or until golden on the edges and top and an inserted cake tester or butter knife comes out clean. *If your top is browning too quickly, place a sheet of aluminum foil over the cornbread for the last 10-15 minutes of baking time.
Notes
If you don't have sour cream on hand, simply swap it out for some Greek yogurt!