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!

A man riding on the back of a car8 Ways Online Grocery Shopping Can Help You Save Money (and Keep You Safe!)

Online grocery shopping isn’t for everyone. But if you are prone to impulse shopping or regularly go way over what you intended to spend on groceries for the week—even though you came prepared with a list and a stack of coupons to go with it—shopping for your groceries online might actually save you money. These are the ways that shopping for groceries online have become a total game-changer for me … Read more


 

 

 

 

More from Everyday Cheapskate

Canned peaches with large pot or canner
A book sitting on top of a wooden table
campsite at sunrise
family using mobile devices
microwave cleaning collage
A plate of food on a table, with Cornbread


Please keep your comments positive, encouraging, helpful, brief,

and on-topic in keeping with EC Posting Guidelines



Print Friendly, PDF & Email
9 replies

Leave a Reply

Want to join the discussion?
Feel free to contribute!

Leave a Reply

Your email address will not be published. Required fields are marked *

How was it?