11 secrets to make Jiffy cornbread mix better
This is the best doctored-up cornbread made out of Jiffy corn muffin mix, It is moist, flavorful and so easy to make!
Servings: 14 slices
Ingredients
- 2 boxes Jiffy corn muffin mix
- 2/3 cup sour cream or greek yogurt read notes
- 1/4 cup mayonnaise read notes
- 2 eggs
- 2/3 cup buttermilk
- 1/2 cup salted butter melted
- 1 tbsp honey omit for less sweet cornbread
- 1/2 cup frozen roasted corn kernels
- 1/2 cup scallions sliced
Instructions
- Preheat the oven to 400F then grease a 10-inch cast iron skillet pan and set aside.
- In a large bowl, whisk together the eggs, sour cream, mayonnaise, buttermilk, melted butter, and honey.2/3 cup sour cream or greek yogurt, 1/4 cup mayonnaise, 2 eggs, 2/3 cup buttermilk, 1/2 cup salted butter, 1 tbsp honey
- Add the dry ingredients, roasted corn kernels, and scallions, and mix to combine.2 boxes Jiffy corn muffin mix, 1/2 cup frozen roasted corn kernels , 1/2 cup scallions
- Pour the batter into the prepared skillet and bake in the preheated oven for 25-30 minutes.
- Serve hot and enjoy with your favorite toppings.
Notes
Sour cream, Greek yogurt, and mayonnaise are interchangeable here. Use 210g total of any combination. Mayo adds the most moisture and no tang; sour cream and yogurt add tang. I like a mix of both.
The full list of 11 upgrades and why each one works is in the post above.
Nutrition
Calories: 135Calories | Carbohydrates: 4g | Protein: 2g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 50mg | Sodium: 104mg | Potassium: 63mg | Fiber: 0.2g | Sugar: 3g | Vitamin A: 376IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 0.2mg
