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.
Servings: 16
Calories: 156kcal
Cost: $2
Equipment
- 9 x 13 baking pan OR
- 12" cast iron skillet
Ingredients
- 2 8.5 oz boxes Jiffy Corn Muffin Mix
- 1/2 cup sour cream
- 1/4 cup evaporated milk, or condensed milk
- 1/4 cup water
- 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!
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
