The Best Jiffy Cornbread with Buttermilk The G & M Kitchen

Name: The Best Jiffy Cornbread with Buttermilk
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: southern
Ingredients: 2 boxes of 8.5 ounce Jiffy Corn Muffin Mix; 2 eggs; 2/3 cup buttermilk; 1/2 cup melted butter; 1 tablespoon vegetable oil; 1 tablespoon honey

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This is the best jiffy cornbread with buttermilk recipe! The addition of buttermilk, butter, and honey makes the jiffy mix so tender, moist, and rich!

Using the mix makes making southern cornbread so easy, quick, and sweet, and by just adding a few extra ingredients really makes it something special!

Cornbread on a white plate with three slices cut out and turned on their side.

Why you will love this recipe:

This is the perfect cornbread recipe, especially if you are in a hurry and want something easy. Pro tip: It's extra tasty if you slather it with bourbon honey butter or bourbon strawberry jam! This cornbread with sour cream is also a delicious cornbread option.

This recipe is all made in one bowl, and using the mix means you don't need to measure out any flour, cornmeal, salt, or baking soda! Just mix all the ingredients in a bowl and transfer it to a dish for baking!

I love to serve cornbread as a side with any southern meal, but it's particularly good with chili, fried chicken, and country-fried steak.

Ingredients for jiffy cornbread laid out of a table.

Key ingredients:

Jiffy Corn Muffin Mix: The jiffy mix is great! It's a mix of yellow cornmeal, flour, baking soda, salt, and a bit of sugar, so it takes a lot of the guesswork out of the mixing.

Buttermilk: Buttermilk provides a nice tang, really brings out the flavor, and helps balance the sweetness of the corn. It also provides a lot of moisture so that the bread stays moist.

Butter: Butter adds fat and flavor and helps to make this a really buttery dish!

Honey: honey helps make this into a nice and sweet but not too sweet cornbread. I like to use honey instead of sugar because it has a deeper flavor.

Eggs: Two large eggs help bind the buttermilk cornbread together so that it's not too crumbly.

Orange mixing bowl with all of the cornbread ingredients added and about to be mixed. — This recpie is so easy, just mix all the ingreints together in one bowl!

Step by step instructions:

This is so easy to make and be whipped up in a bowl in less than 5 minutes.

Add your corn muffin mix to a large mixing bowl.
Add the buttermilk, eggs, melted butter, honey, and vegetable oil.
Mix until everything comes together.
Let sit 20 minutes so that the ingredients have time to bind.
Add to a greased 9-inch baking pan or cast-iron skillet.
Bake for 25-30 minutes!

Cornbread batter in a cake pan ready to be baked. — Next, add the batter to a 9 inch pan or skillet

Here's a video showing how to make it:

Tips for success:

Melt your butter by zapping it in the microwave for 30 seconds. Then let it cool before adding it to the eggs.
Let your batter sit at room tempurature for 20 minutes before baking. This allows the ingredients to meld and for the cornmeal to fully absorb the milk, butter, and eggs.
Baking at a high temp creates the beautiful brown and crispy crust.
Grease your pan with butter or oil so that it comes out nice and easy.
Use any 9-inch baking dish, but cornbread shines in a cast-iron skillet.
Its ready with the top has been browed and a knife comes out clean.

Two slices of cornbread on top of each other on a floral plate. — Top with butter, honey, or jam!

FAQ's:

How to store this recipe, and how long will it last?

This recipe is best enjoyed the day it's made, but they cant keep unglazed in an air-tight container at room temp for 2-3 days.

Can you use other corn muffin mixes for the recipe?

Unfortunately not, each corn muffin mix is different can contains different things like egg and milk solids, which Jiffy doesn't have.

Looking for more bread recpies?! Try these: