Jiffy Cornbread
Jazz up your cornbread with the Best Jiffy Cornbread Recipe. Adding in a few simple ingredients makes your cornbread moist and delicious.
Servings: 9
Cost: $4.05, $0.45 per Serving
Ingredients
- 2 boxes Jiffy Corn Muffin Mix (8.5 oz box)
- ⅔ cup Milk
- 2 Large Eggs
- 1 cup Sour Cream
- ½ cup Butter melted
- 2 Tablespoons Sugar
Instructions
- Preheat the oven to 400°F. Grease an 8×8-inch baking dish.
- Add the Jiffy corn muffin mix, eggs, milk, sour cream, and melted butter to a large bowl.
- Stir just until combined. Do not overmix.
- Pour the batter into the prepared baking dish and spread evenly.
- Bake for 20–25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Let the cornbread cool for a few minutes before slicing and serving.
Notes
Store the leftover cornbread in an airtight container or ziplock bag at room temperature for up to 5 days.
We love serving this topped with extra butter or honey if you like sweet cornbread.
Make sure to use whole milk for the best results in this recipe.
We love serving this topped with extra butter or honey if you like sweet cornbread.
Make sure to use whole milk for the best results in this recipe.
Nutrition
Calories: 400kcal | Carbohydrates: 42g | Protein: 6g | Fat: 23g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.4g | Cholesterol: 82mg | Sodium: 547mg | Potassium: 136mg | Fiber: 3g | Sugar: 15g | Vitamin A: 618IU | Vitamin C: 0.3mg | Calcium: 87mg | Iron: 2mg
