This 65-Cent Hack Has Forever Changed the Way I Make Cornbread
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 cornbread has two very opinionated camps. Those who put sugar in their recipe and those who do not.
Unashamedly, I belong to the former, with apologies to my Southerner readers who believe that sugar has no place in cornbread and that adding it is sacrilege!
This is 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 cornbread hack—a brilliant way to take two $.65 boxes of Jiffy Cornbread Mix* and then perform a little magic!
No matter where you queue 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.
Mentioned above
Most largers supermarkets and grocery stores carry Jiffy Cornbread Mix. I find it in the baking aisle along with flour, sugar, pancake mix and so forth at KingSoopers, Target, Safeway, Walmart, Walmart.com, Walgreens.
Samsclub.com ships a large 40 oz. Jiffy Cornbread Mix—$2.98 or $.07 per oz (as compared to $.075 per oz in the small 8.5 oz box).
Another resource is direct from JiffyMix.com, where you can order in quantities of 12 boxes. The price is excellent, but make sure you factor in cost to ship.
The Best Cornbread Ever—Quick and Easy!
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.
- Place all ingredients in a large bowl. Mix well with a wooden spoon until well incorporated. Don't overmix.
- Pour into prepared baking pan or cast iron skillet.
- Bake for 25 minutes until slightly golden brown and a toothpick inserted into the center of the cornbread comes out clean. Do not overbake!
Notes
Nutrition
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I didn’t grow up eating cornbread, being from Nnew Jersey. We eat our delicious white corn on the cob! But now I make it occasionally. The moistest, easiest way I know is 1:1 Jiffy mix and canned cream corn. Mix to moisten. Use temp and time listed on box.
I like to make a single box in the foil muffin cups. Comes out clean and just right from the box! I have a 3 corn casserole recipe with 1 box, can of corn, can of creamed corn, melted butter and sour cream. It is wonderful as a side with thanksgiving, Easter or Christmas meals!
Excellent, sweet, tender, fluffy and easy to cut in half for an 8×8 pan.
We use the corn meal recipe on the box and use our our antique cast iron muffin pans…..simple delight!
I usually make mine from scratch but will have to try your Jiffy cornbread version. I love my cornbread served with honey cinnamon butter, there is nothing better.
Jiffy has hydrogenated lard. Anything hydrogenated is bad for your heart. Ask any cardiologist.
Then you need to go with Jiffy’s vegetarian cornbread option. It uses veg oil.
love cornbread! as a born and raised pure Southerner, we just add a small can of creamed corn to the jiffy batter. it comes out moist inside. so good. follow directions on the jiffy box, then add the corn…..
I sometimes add shredded pepper jack cheese to the cornbread mixes. I’ll try the addition of the sour cream next time. Thanks for the suggestion, Mary!
I’m southern & like both types of cornbread. Each has it’s place as far as I’m concerned. Some southerners will consider Jiffy blasphemy but I’m good with it. The only additions needed to the recipe on the box, in my opinion, are cracklings. Add the cracklings to the batter by eye but what looks like to much in the batter winds up being not enough in the final product. Pour it in a hot cast iron skillet and bake. If you buy Jiffy on sale and keep it on hand, make sure you watch the dates on it. That tiny bit of lard in it can go rancid fast when it hits the best by date. It hurts to dump an entire pan of cornbread into the trash.