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jiffy cornbread recipe

jiffy cornbread recipe

This simple and delicious Jiffy Cornbread recipe makes fluffy, sweet cornbread that pairs perfectly with chili, soups, or as a side dish. Using Jiffy Corn Muffin Mix as a base, it’s quick and easy to prepare – perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Side Dish
Cuisine American
Servings 4 People
Calories 180 kcal

Equipment

  • 1 9x9 inch baking dish
  • 1 mixing bowl
  • 1 whisk
  • 1 measuring cups
  • 1 measuring spoons
  • 1 spatula

Ingredients
  

  • 2 boxes Jiffy Corn Muffin Mix 8.5 oz each.
  • 2 large eggs
  • 1 cup milk
  • ¼ cup granulated sugar
  • ¼ cup vegetable oil
  • 1 cup corn Optional, for added texture; can use canned or frozen.

Instructions
 

  • Preheat your oven to 400°F (200°C).
  • Grease your 9x9 inch baking dish with cooking spray or a little vegetable oil to prevent sticking.
  • In a mixing bowl, combine the two boxes of Jiffy Corn Muffin Mix with the granulated sugar.
  • Add the eggs, milk, and vegetable oil to the dry ingredients.
  • If using, stir in the corn until evenly distributed.
  • Mix the ingredients until just combined. Do not overmix; it’s okay if the batter is a bit lumpy.
  • Pour the batter into the prepared baking dish and spread it evenly.
  • Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
  • Remove from the oven and allow it to cool for a few minutes before slicing into squares.

Notes

For a savory twist, consider adding diced jalapeños or shredded cheese to the batter.
This cornbread can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Leftover cornbread can be toasted or reheated in the oven for a crispy texture.