Best Sweet Jiffy Cornbread
This Jiffy cornbread recipe takes Jiffy corn muffin mix and dolls it up with milk and sour cream to make moist, tender cornbread. It's the perfect side dish.
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Servings: 9 servings
Ingredients
- ⅔ cup milk
- 2 eggs
- 1 cup sour cream
- ½ cup butter melted
- 1-2 tablespoons sugar optional
- 2 boxes Jiffy cornmeal muffin mix
Makes: 2.5 x 2.5inch rectangle, 2.5inch height
Instructions
- Preheat the oven to 400.
- Spray or butter an 8x8 inch baking dish and set aside.
- In a medium bowl, add the milk, eggs, sour cream, sugar (if using) and butter and stir to combine.
- Pour in the cornmeal mix and use a whisk or fork to stir just until no pockets of dry mix remains. Don’t over mix.
- Pour the mixture into the 8x8 pan and bake on the center rack until a toothpick comes out clean, about 24-27 minutes but check yours early just in case.
- Serve warm or at room temperature.
Notes
We prefer a thicker cornbread so I used an 8x8 pan. For cornbread that's about 1.5" thick, use a 9x13 pan.
Nutrition
Serving: 1slice | Calories: 234kcal | Carbohydrates: 31g | Protein: 5g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.003g | Cholesterol: 42mg | Sodium: 360mg | Potassium: 113mg | Fiber: 3g | Sugar: 11g | Vitamin A: 244IU | Vitamin C: 0.2mg | Calcium: 75mg | Iron: 1mg