Jiffy Cornbread Recipe
Cornbread has been a beloved dish for centuries, with its origins rooted in Native American cuisine. Early settlers adapted traditional recipes, using cornmeal as a primary ingredient because of its availability and affordability.
Equipment
- Mixing bowl
- Whisk or fork
- 8x8-inch baking dish, cast-iron skillet, or muffin tin
- Oven
Ingredients
- 1 box (8.5 oz) Jiffy Corn Muffin Mix
- 1 large egg
- 1/3 cup milk (or substitute with buttermilk for extra moisture)
- 2 tbsp unsalted butter, melted (optional for added richness)
- 1/4 cup sour cream (optional for extra fluffiness)
- 1 tbsp honey or sugar (optional for a sweeter taste)
Instructions
- Preheat your oven to 400°F (204°C). Grease your baking dish or cast-iron skillet with butter or cooking spray for easy removal.
- In a large mixing bowl, combine the Jiffy Corn Muffin Mix, egg, and milk. If you’re using sour cream, melted butter, or honey, add them now. Stir until just combined; do not overmix, as this can make the cornbread dense.
- Pour the batter into your greased dish or skillet. Use a spatula to spread it evenly across the surface.
- Place the dish in the oven and bake for 20-25 minutes or until the top is golden brown. Insert a toothpick into the center; if it comes out clean, the cornbread is ready.
- Allow the cornbread to cool for a few minutes before slicing. Serve warm with a pat of butter, drizzle of honey, or alongside your favorite meal.