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!
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!
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.
The Best Cornbread Ever—Quick and Easy!
- 9 x 13 baking pan
- 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
- 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!
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