The Best Jiffy Cornbread with Buttermilk

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!

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. 

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. 

Step by step instructions:

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

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

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.

FAQ's:

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