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
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27 replies
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  1. Ed says:

    Two things to add:
    1. Cornbread is (ALWAYS) made in a cast iron skillet. Want great crust on it? Preheat the skillet before adding the batter.
    2. Whatever corn bread camp you’re in, adding cracklings makes it better. Just stir some pork cracklings in the batter and bake as usual.

    Reply
  2. Don says:

    I remember my mom making cornbread from scratch in an iron skillet. I can’t remember if she baked it in the oven, or cooked it on the stove top. It was pretty dry, but perfect for sopping up the broth from soups and pots of ham and beans. My wife and I have been buying a honey cornbread mix from Big Lots. It’s really moist, a little sweet, and delicious! (It’s also good in soup and beans.) We’ll try Mary’s recipe. It’ll definitely save us money.

    Reply
  3. Lorrie says:

    2 stars
    Sounds like cornmeal Cake!
    No sugar here.
    2 cups of cornmeal
    2 eggs
    1/4 cup of oil prefer bacon grease
    2 scant tablespoons baking powder
    Buttermilk or regular milk..even water!
    Stir until mixed and slightly soupy. Pour into a prepared pan. Bake at 375 for 30 minutes. Done.

    Reply
  4. lgj says:

    1. Hot CAST IRON is needed for a really crusty cornbread. 2. You say you are a ‘no sugar’ cornbread person yet you use Jiffy…read the ingredients list – sugar is an ingredient. I have known diabetics who won’t use because of it. Personally, I like it.

    Reply
  5. AnnMarie says:

    Mary, normally I love every food or cleaning recipe you share. However, today I’m puzzled. You say you don’t add sugar to your cornbread, which is my preference too. These are the ingredients in a box of Jiffy cornbread mix. The third ingredient is sugar, followed by hydrogenated lard, and preservatives. So your recipe contains sugar plus honey! I think it may be sweetness overload! Jiffy Cornbread Mix ingredients: WHEAT FLOUR, DEGERMINATED YELLOW CORN MEAL, SUGAR, ANIMAL SHORTENING (LARD, HYDROGENATED LARD, TOCOPHEROLS PRESERVATIVE, BHT PRESERVATIVE, CITRIC ACID PRESERVATIVE), CONTAINS LESS THAN 2% OF EACH OF THE FOLLOWING: BAKING SODA, SODIUM ACID PYROPHOSPHATE, MONOCALCIUM PHOSPHATE, SALT, WHEAT STARCH, NIACIN, REDUCED IRON, …

    Reply
    • AnnMarie says:

      Oops I misread your preference to add sugar to cornbread. But I still think the sugar in the mix plus the honey would be too much sweetness.

      Reply
    • Don says:

      Honey in cornbread is delicious! Call it something else, but try it. How about Cornmeal Honey Cake? Honey Corn Cake? Slab o’ Honey?

      Reply
  6. Glenda says:

    I’m assuming that the eggs that was left out is 2? Since that is what is pictured on the ingredients? My husband would be so pleased as my hubby is jiffy mix addict as was his mom who didn’t use anyone else! She made her husband one who had to make from scratch no sugar and to please herself jiffy mix!
    No compromise on cornbread ever! Lol
    God rest both their souls.❤️

    Reply
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