clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Two slices of cornbread on top of each other on a floral plate.

The Best Jiffy Cornbread with Buttermilk

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 8 reviews
  • Author: Pate Giltner
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 12 slices of cornbread 1x
  • Category: bread
  • Method: baking
  • Cuisine: southern


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


Units Scale
  1. 2 boxes of 8.5 ounce Jiffy Corn Muffin Mix
  2. 2 eggs
  3. 2/3 cup buttermilk
  4. 1/2 cup melted butter
  5. 1 tablespoon vegetable oil
  6. 1 tablespoon honey


  1. Preheat the oven to 450 degrees
  2. Grease a 9 inch baking pan or cast iron skillet with butter or oil.
  3. Add all the ingredients to a large mixing bowl and mix with a spatula until combined.
  4. Let the batter sit at room temperature for 20 minutes.
  5. Add the batter to the greased baking dish.
  6. Bake for 25-30 minutes or until the top is browned and a knife comes out clean.


  • 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.