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The Best Jiffy Cornbread with Buttermilk

Two slices of cornbread on top of each other on a floral plate.
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4.2 from 9 reviews

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

Ingredients

  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

Instructions

  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.

Notes

  • 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.

Find it online: https://thegandmkitchen.com/the-best-jiffy-cornbread-with-buttermilk/