Moist Cornbread Made with Jiffy Mix
This cornbread takes a standard Jiffy mix and upgrades it with melted butter, buttermilk, and eggs for a tender, moist crumb. A simple honey‑butter glaze adds a sweet shine perfect for serving alongside soups, chili, or a breakfast plate.
Instructions
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Preheat the oven to 350°F. Place a 14‑inch cast‑iron skillet in the oven while it heats.
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Melt 7 Tbsp butter and set aside to cool slightly.
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In a large bowl, combine the two boxes of Jiffy mix, 4 Tbsp sugar (if using), 1 ¼ cups buttermilk, and 3 eggs. Stir until just blended.
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Pour the melted butter into the batter and mix gently until incorporated.
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Carefully remove the hot skillet from the oven, add a thin layer of butter or oil if desired, then pour the batter into the skillet, spreading evenly.
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Bake for 40–45 minutes, checking at the 40‑minute mark by inserting a toothpick into the center; it should come out clean.
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While the cornbread bakes, melt equal parts honey and butter together to create the glaze.
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When the cornbread is done, remove it from the oven and brush the honey‑butter glaze over the top while it’s still hot. Let cool slightly before serving.
Tips
If you prefer a less sweet bread, omit the optional sugar. Adjust baking time by checking the toothpick test; ovens vary.
Video
“How to make Moist & Delicious Cornbread using Jiffy Mix ~ DO NOT Follow the #Jiffy Instructions! ~” by Mansa Queen, watch on YouTube.
About this recipe
The result is a golden‑brown, fluffy cornbread that stays moist even after cooling. The optional honey butter glaze gives a glossy finish and a hint of extra sweetness, making it a crowd‑pleaser for any meal. Serve warm straight from the cast‑iron skillet or cut into squares for a convenient side dish.
Because the recipe relies on pantry staples and a single baking pan, it’s an ideal quick‑and‑easy addition to busy weeknight dinners or weekend brunches. Pair it with butter, jam, or a drizzle of extra honey for extra flavor.
