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–+ servings
moist and delicious cornbread

Moist Jiffy Cornbread

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Prep Time 10 minutes
Cook Time 25 minutes
Resting Time 5 minutes
Total Time 40 minutes
Course Side
Cuisine American
Servings 8 servings

Equipment

  • 1 Oven
  • 1 medium mixing bowl
  • 1 Whisk
  • 1 measuring cup set
  • 1 9x9 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 9x9 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

For extra moistness, try adding a bit more sour cream or honey to the batter. If you like your cornbread with a bit of a kick, you can also add a pinch of cayenne pepper or a handful of chopped jalapeños. Always make sure to let the cornbread rest after baking to allow it to set properly before serving.
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