Description
The Best Jiffy Cornbread Recipe! Taste just like homemade cornbread with a boxed mix and a few hacks! Pairs perfectly with a big pot of beans or chili!
Ingredients
Scale
- 2 boxes Jiffy Corn Muffin Mix
- 4 Large Eggs
- 2/3 cup Buttermilk
- 1/2 stick Salted Butter
Instructions
- Mix your cornbread mix with 4 large eggs and 2/3 cup buttermilk. Stir to combine, but not overmix. Set aside while you preheat your oven and skillet.
- To a cast-iron skillet, add half a stick of salted butter. Place in a cold oven, and preheat the oven and skillet to 400˚.
- When the oven dings letting you know it’s preheated, give your cornbread batter a gentle stir.
- Carefully remove the skillet from the oven, and pour batter over the hot melted butter.
- Bake at 400˚ for 25-30 minutes, or until the top is golden brown, the sides are pulling away from the skilet, and a toothpick comes out clean in the center.
Notes
Jiffy Cornbread Hacks:
- Double the eggs. And use large eggs!
- Use buttermilk instead of regular milk.
- Add in vegetable oil or melted butter, for a very moist cornbread.
- Use a cup of sour cream or greek yogurt instead of milk. This helps create an amazing moist texture.
- Add in a can of cream-style corn or creamed corn.
- Zhuzh up the flavor with a can of green chiles or cheddar cheese.
- Add in a teaspoon of baking soda to help the boxed cornbread mix rise.
