A plate of food on a table, with Cornbread

This is the Only Way I Will Ever Make Cornbread Again

As a Northerner born and bred in the Pacific Northwest, it wasn’t until I was well into my adult years that I learned that when it comes to cornbread, there are two very opinionated camps. Those who put sugar in their recipe and those who do not. I belong to the former, with apologies to my Southerner readers who believe that sugar has no place in cornbread and that the addition of it is sacrilege!

A plate of food on a table, with Cornbread

Here’s my idea of to-die-for cornbread. Crispy, golden edges, soft not dry inside, slightly sweet and so moist it doesn’t even need butter (although who would skip the butter?). And possibly even more important, must be super easy to make and ready to eat start-to-delicious-finish in 30 minutes. Are you with me?

Not exactly a recipe, this is more of a recipe hack—a brilliant way take two $.55 boxes of Jiffy Cornbread Mix then perform a little magic!

Cornbread and Cake

No matter where you line up in the cornbread controversy, I’m almost certain you will agree with me that this is the only way you’ll ever make cornbread again. It’s not dry and crumbly but not sweet like cake, either. In a word? Perfect!

Oh, and that cute honey dispenser? I got it online. So fun to use.

 

A plate of food on a table, with Cornbread

The Best Cornbread Ever—Quick and Easy!

Take ordinary boxed corn muffin mix and make the best moist cornbread ever with this simple recipe hack. 
3.69 from 19 votes
Print Pin Rate
Course: Baking
Cuisine: American
Prep Time: 5 minutes
Cook Time: 19 minutes
Total Time: 24 minutes
Servings: 16
Calories: 156kcal
Cost: $2

Equipment

  • 9 x 13 baking pan

Ingredients

  • 2 8.5 oz boxes Jiffy Corn Muffin Mix
  • 1/2 cup sour cream
  • 1/2 cup milk whole, 2% , skim , or evaporated (see NOTES)
  • 2 eggs
  • 3 tablespoons honey

Instructions

  • Preheat oven to 375 F.
  • Prepare cast iron skillet (or 9 x 13-inch baking pan) with your favorite grease or non-stick cooking spray.
  • Bake for 25 minutes, or until slightly golden brown and a toothpick when inserted into the center of the cornbread comes out clean. Do not overbake!

Notes

If opting for evaporated milk in this hack, dilute 50:50 with water—1/4 cup evaporated milk and 1/4 cup water to make 1/2 cup milk.  
 

Nutrition

Calories: 156kcal | Carbohydrates: 25g | Protein: 3g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 5mg | Sodium: 255mg | Potassium: 54mg | Fiber: 2g | Sugar: 10g | Vitamin A: 92IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 1mg
Tried this recipe?Mention @EverydayCheapskate or tag #EverydayCheapskate!

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10 replies
  1. Vivian says:

    As a southern woman who has eaten and made cornbread all of my life, be sure to warm your greased cast iron skillet before putting your cornbread in or it will stick. Love the recipe, love your postings. Blessings to all

    Reply
  2. Sheri B. says:

    4 stars
    My father was born and raised in Georgia and we ate backed handmade unsweetened cornbread for years. As for me, Born and raise in Southern California. I still like making it from scratch but I ad a little bit of sugar in it. I like it slightly sweetened,.
    Plus I used to use Jiffy mix until I read that they put lard in it. then I stopped. I don’t want to have a heart attach.

    Reply
    • Mary Hunt says:

      Reading the label, 1g animal lard; 5 servings per container. So that translates to .007 oz per serving. I’m no doctor but that sounds to me like less animal fat than in a hot dog or hamburger!

      Reply
    • crabbyoldlady says:

      I just saw that yesterday when I was shopping for a cornbread mix. I ended up with Betty Crocker, always dependable.

      Reply
  3. Kay Seiler says:

    4 stars
    I was born in WV, and my grandmother made the best cornbread ever. Still, I honestly like both regular and sweet cornbread. It’s like two different breads to me, and I like both with different foods.

    The one sacrilege in the recipe and photo is the pan used! Whether regular or sweet, it MUST be baked in a cast iron skillet to be “real” cornbread. LOL! That’s one of my three rules, the other two being made with buttermilk (which also makes it moister) and using Martha White cornmeal (when baked from scratch).

    Reply
    • LINDA PRIES says:

      I love your comment but must disagree with the cast iron mandate. I love cast iron but my torn rotator cuffs (both shoulders) limit my use of cast iron. I would hate to think that my cornbread isn’t authentic because the pan is too heavy.

      Reply
  4. Cally Ross says:

    We’ve been a Jiffy cornbread family for my entire 60 years, and my mom and grandma before me. this recipe looks like a delicious way to take-it-up-a-notch. Thank you; can’t wait to cook some ham and beans, and make cornbread!

    Reply

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