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. To many Southerners, sugar has no place in cornbread and 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!

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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. 
3.6 from 22 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% or evaporated (see NOTES)
  • 2 eggs
  • 3 tablespoons honey

Instructions

  • Preheat oven to 375 F.
  • Prepare 9 x 13 inch baking pan with non-stick cooking spray.
  • In a large bowl, mix together the two boxes of cornbread mix, sour cream, milk, honey and eggs. Pour into your prepared pan.
    JIFFY Corn Muffin Mix 8.5oz (240g)
  • 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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27 replies
Newer Comments »
  1. Sally Davison says:

    5 stars
    Thanks Mary! I can’t wait to try this hack! My favorite recipes calls for 3 separate bowls and takes me about 45 minutes minimum to mix then baking it. It is sweet, just the way I like it.

    Reply
  2. Michelle says:

    5 stars
    I love Jiffy mix and I think this hack will make it even better! I love all of your tips, advice and inspiration, and I share often with friends and coworkers!

    Reply
  3. Sherry says:

    It was great. Not too sweet. I’m definitely not a Southerner -I usually chop an apple into my Jiffy mix. That’s when the southern cousins call me affectionately(I think LOL) a Damm Yankee….and Bless your heart. 🙂

    Reply
  4. Jimijean says:

    5 stars
    My corn bread recipe goes back five generations into pre Civil War
    Kentucky and North Carolina. Never mind it calls for buttermilk and bacon grease, among other things and wants to be baked in a cast iron skillet. Can’t be beat.

    Reply
    • Linda L. says:

      2 stars
      I love Mary, but this cornbread is so far off the mark of what true southerners know. I’ve read so many cornbread recipes from people who try to appease the sugar/no sugar debate. If one is truly southern, there is no debate. Grab your buttermilk, grease, and cast iron skillet and go. No southerner needs a recipe.

      Reply
      • Pat W says:

        I am amazed that Southerners don’t like sweet cornbread. The two times we have been in Missouri, it seemed there was sugar in absolutely everything!

  5. Sue says:

    Would be way too sweet for me! I’m Southern. Putting sugar (honey AND Jiffy mix) turns it into cake! Probably great for those who normally add sugar to cornbread, but just not for me.

    Reply
  6. kenju99 says:

    3 stars
    I never put sugar in cornbread, and I use white, stone-ground corn meal – not Jiffy. No one who has ever had my cornbread says they don’t like it, in fact, the brag it is the best they ever had. I don’t use mixes when I cook.

    Reply
  7. Gerri says:

    Just wondering why you would use Jiffy mix with all the added preservatives and additives that are not healthy. Always better to make from scratch. You need to get updated with all the healthier choices when cooking. Sorry, just had to see what your thoughts are on all natural and organics.

    Reply
    • Mary Hunt says:

      Gerri … Your preference to “always make from scratch” with what you consider healthier choices that are natural and organic is great! But that is not everyone’s preference. Stick close. We’ll hit one something that appeals more closely to your ideals. Hope that helps!

      Reply
    • Charlyn says:

      Geri, Just Google “Jiffy Corn Muffin Mix Substitutions” and make it with your own pantry items if you want to try it. I did that last night because I didn’t have any Jiffy mix and wasn’t willing to go to the store. It came out very good!

      Reply
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