Homemade Jiffy Cornbread
A quick and easy recipe for moist and fluffy cornbread, perfect as a side dish or a snack.
Ingredients
For the Cornbread
- 2 boxes Jiffy Cornbread Mix (8.5 oz each)
- 2 large eggs
- ⅔ cup milk
- 1 cup sour cream Add an extra ¼ cup for more moisture.
- ½ cup vegetable oil
- 2 tablespoons granulated sugar Can increase to ¼ cup for sweeter cornbread.
Instructions
Preparation
- Preheat your oven to 400 degrees Fahrenheit.
- Lightly grease a 9x9 inch baking pan with cooking spray and line it with parchment paper.
- In a large bowl, combine the Jiffy Cornbread mix, eggs, and milk.
- Add the vegetable oil and sour cream. Mix until smooth.
- Stir in the granulated sugar and mix until fully combined.
- Transfer the batter to the prepared baking pan and smooth out the top.
Baking
- Bake in the preheated oven for 25-30 minutes until a toothpick inserted in the center comes out clean and the top is lightly browned.
Cooling and Serving
- Remove from the oven and let it cool in the pan completely.
- Serve warm or at room temperature, optionally topped with melted butter or honey.
Notes
To store leftover cornbread, wrap it tightly in plastic wrap or foil and store in the refrigerator for up to a week. For longer storage, freeze for up to three months.
Nutrition
Serving: 1gCalories: 200kcalCarbohydrates: 25gProtein: 3gFat: 10gSaturated Fat: 1gSodium: 400mgFiber: 1gSugar: 2g
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