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.
- 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!
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.
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