Imagine a warm, golden brown cornbread fresh out of the oven, its crust perfectly crisp and its interior soft and tender.
The aroma of sweet honey and a hint of corn fills the air, wrapping you in a comforting embrace that feels like home.
This moist Jiffy Cornbread is a beloved recipe in my family, often making an appearance during busy weeknights or cozy Sunday suppers. For me, it’s not just a side dish; it’s a reminder of the times when a simple meal brought us together.
I remember one particularly hectic evening when this cornbread saved the day, turning a rushed dinner into a delightful family moment. It pairs beautifully with chili or a hearty stew, providing a touch of warmth and satisfaction to any meal.
Ready to bring a taste of comfort to your table? Let’s cook!
Why You’ll Love It
- Delivers bold flavor with the addition of sour cream and honey.
- Uses pantry staples like Jiffy mix and eggs for quick preparation.
- Bakes to perfection in just 25 minutes for a quick side dish.
- Offers versatility with optional additions like jalapeños for extra heat.
- Stays moist and tender, making it a crowd-pleaser at any meal.
Ingredients
- 2 packages Jiffy Corn Muffin Mix — guarantee freshness for best results
- 2 large eggs — organic preferred for richer flavor
- 2/3 cup milk — whole milk for creaminess
- 1/2 cup sour cream — adds moisture and tang
- 1/4 cup vegetable oil — use canola or sunflower for neutral taste
- 1 tablespoon honey — enhances sweetness naturally
Step-by-Step Method
Preheat the Oven
Set the oven to 400°F (204°C) to guarantee it’s hot and ready when your batter is prepared.
Proper preheating is essential for even baking and achieving that perfect golden crust.
Grease the Baking Pan
Use vegetable oil or non-stick spray to grease a 9×9 inch baking pan.
This will prevent the cornbread from sticking, making it easier to remove and serve once baked.
Combine Ingredients
In a medium mixing bowl, add the Jiffy Corn Muffin Mix, eggs, milk, sour cream, vegetable oil, and honey.
These ingredients form the base of your cornbread, and their combination will guarantee a moist and flavorful outcome.
Whisk Until Smooth
Use a whisk to mix the ingredients until smooth and well combined.
This step guarantees that the batter has an even consistency, which is essential for uniform baking and texture.
Pour the Batter
Transfer the batter into the greased baking pan.
Use a rubber spatula to spread it evenly across the pan, guaranteeing that the batter is level for consistent baking results.
Bake the Cornbread
Place the baking pan in the preheated oven and bake for 20-25 minutes.
Look for a golden brown top and use a toothpick to check doneness—if it comes out clean, your cornbread is ready.
Cool and Serve
Remove the pan from the oven and let it cool for about 5 minutes.
This resting period allows the cornbread to set, making it easier to slice and serve.
Enjoy your moist Jiffy cornbread as a delicious side dish!
Ingredient Swaps
For a dairy-free version, replace milk with almond milk and use a dairy-free sour cream alternative.
Substitute eggs with flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg) for a vegan option.
- Budget-Friendly Swaps: Use plain yogurt instead of sour cream, and replace honey with granulated sugar or maple syrup.
- Regional Variations: Swap vegetable oil with olive oil for a Mediterranean twist, or use coconut oil for a tropical flavor.
Add chopped jalapeños or green chilies for a Southwestern kick.
You Must Know
- Preheat Correctly: Confirm your oven is preheated to 400°F (204°C) before placing the cornbread batter inside. This helps achieve an even bake and the desired golden-brown crust.
- Grease the Pan: Use vegetable oil or non-stick spray to grease your 9×9 inch baking pan thoroughly, preventing the cornbread from sticking and allowing for easy removal after baking.
- Mix Until Smooth: Whisk the batter until all ingredients are well combined and smooth. This confirms the cornbread has a uniform texture and bakes evenly.
- Bake to Perfection: Bake for 20-25 minutes and check doneness by inserting a toothpick into the center. If it comes out clean, the cornbread is ready.
- Rest Before Slicing: Allow the cornbread to cool for about 5 minutes after removing it from the oven. This resting period helps set the structure and makes slicing easier.
Serving Tips
- Serve warm with a drizzle of honey or melted butter for added sweetness.
- Pair with chili, stew, or soup for a comforting meal.
- Garnish with fresh herbs like chives or parsley for a burst of color.
- Complement with a side of creamy coleslaw or a fresh green salad.
- Add a dollop of whipped honey butter for a decadent touch.
Storage & Make-Ahead
Moist Jiffy Cornbread can be stored in the refrigerator for up to 3 days.
Confirm it’s tightly wrapped or placed in an airtight container.
For make-ahead convenience, it freezes well for up to 2 months.
Thaw overnight in the fridge and reheat gently before serving for ideal freshness.
Reheating
To gently reheat moist Jiffy cornbread, use a microwave on low for short intervals.
An oven at 350°F until warm.
Or a stovetop with a covered pan on low heat.
Cultural Significance of Cornbread
When you think about cornbread, perhaps you’re reminded of family gatherings or the comforting aroma wafting through your grandmother’s kitchen.
Cornbread has such a warm place in my heart; it’s more than just a side dish. Growing up in the South, cornbread was a staple at every holiday feast.
I remember my mother pulling out a hot, golden pan, the sweet and savory scent mingling with laughter and conversation. It’s a dish that speaks of heritage, resilience, and a shared table.
Whether paired with a bowl of chili or enjoyed with a drizzle of honey, cornbread tells a story of comfort and community.
I can’t help but smile as I think of those times, grateful for the simple pleasures it brings.
Final Thoughts
Give this moist Jiffy cornbread recipe a try, and feel free to make it your own by adding extra sour cream or a touch of spice for a personalized twist. Enjoy the comfort of homemade cornbread and let’s know how it turns out!
Frequently Asked Questions
Can I Use a Different Pan Size for Baking?
I’ve tried different pan sizes, and it works! Just adjust the baking time a bit. A smaller pan makes thicker cornbread, needing extra minutes. Once, I used a muffin tin for adorable, individual servings. It was delightful!
How Do I Prevent My Cornbread From Sticking to the Pan?
I always grease the pan generously with vegetable oil or non-stick spray, ensuring every corner is covered. Once, I forgot, and cleaning was a nightmare! You might even try parchment paper for extra assurance.
Can I Make This Cornbread Without Eggs?
I’ve been there! You can absolutely make it without eggs. I substitute with unsweetened applesauce or mashed bananas. Both add moisture and flavor. Give it a try; you might even prefer this twist over the original!
What Is the Best Way to Test for Doneness?
I always use the toothpick test for doneness. Just insert a toothpick into the center; if it comes out clean, it’s done. My grandma taught me this trick, and it’s never let me down!
How Can I Enhance the Flavor of My Cornbread?
I love jazzing up my cornbread with a few tweaks! Try adding sharp cheddar cheese or diced jalapeños for a spicy kick. Sometimes, I sneak in a bit of cinnamon and nutmeg for a warm, sweet twist.
Moist Jiffy Cornbread
Equipment
- 1 Oven
- 1 medium mixing bowl
- 1 Whisk
- 1 measuring cup set
- 1 9×9 inch baking pan
- 1 Rubber spatula
Ingredients
- 2 package Jiffy Corn Muffin Mix
- 2 large egg
- 2/3 cup milk
- 1/2 cup sour cream
- 1/4 cup vegetable oil
- 1 tablespoon honey
Instructions
- Preheat the oven to 400°F (204°C).
- Grease a 9×9 inch baking pan with vegetable oil or non-stick spray.
- In a medium mixing bowl, combine the Jiffy Corn Muffin Mix, eggs, milk, sour cream, vegetable oil, and honey.
- Whisk the mixture until all ingredients are well combined and smooth.
- Pour the batter into the prepared baking pan using a rubber spatula to spread it evenly.
- Place the pan in the preheated oven and bake for 20-25 minutes until the top is golden brown and a toothpick inserted in the center comes out clean.
- Remove the pan from the oven and let the cornbread cool for about 5 minutes before slicing.
Notes
