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 Servings
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 degrees F and grease a 9X13 baking pan.
- In a large mixing bowl, whisk together 1 cup sour cream, ? cup milk, and 2 large eggs until smooth.
- Stir in ½ cup melted butter until fully combined. Add 2 boxes (8.5 ounces each) Jiffy Corn Muffin Mix and 2 tablespoons granulated sugar.
- Stir just until the batter is combined. Do not overmix.
- Pour the mixture into the prepared pan and bake for 25-30 until the corn bread is cooked through and the top is golden brown.
- Remove, let it cool for 5-10 minutes. Then the cornbread is ready to slice, serve and enjoy!
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
