Total Time
Prep 10 mins
Cook 30 mins

Taste great with beans and taters

Ingredients Nutrition

  • 1 (8 ounce) box Jiffy cornbread mix
  • 12 cup mayonnaise
  • 2 eggs
  • 14 cup oil
  • 2 tablespoons sugar


  1. Dump jiffy in bowl.
  2. Add eggs and oil.
  3. Add mayo and sugar.
  4. Stir well, mixture will be thick.
  5. Put in a 8 x 8-inch dish and cook at 350°F for 30-45 minutes.
  6. Makes a pan of cornbread that will hold up to beans.
Most Helpful

I mixed all the wet ingredients in a separate bowl first; then added to my dry. I also greased my pan, although that was mentioned to do so. I gave it 4 stars because the timing was a bit too much and it came out a bit dry around the edges. Next time I'll have to reduce the time to about 25-30 min. and I wonder if greasing the pan may have been the problem? Overall, it was still moist and a very nice cornbread. Thank you for sharing.

Chef Treenie May 14, 2015

Great Cornbread! I made adjustments based on the pkg size of the boxed mix I used as we often cannot get an exact ingredient (& size) here in Iceland. I used Morrison's 6 oz Texas Style Yellow Cornbread Mix (vs an 8 oz Jiffy Mix). Since the dry mix was 25% smaller, I just used 25% less of the add-in ingredients, did not worry about reducing 2 eggs & used brown sugar as a pers pref. I cut a sml piece for myself as a taste test & froze the rest for a family visit from the U.S. next month. Thx for sharing this yummy recipe w/us.

twissis June 14, 2013

I've been looking for a dairy-free cornbread recipe for a while - this suits the bill perfectly. Delicious, light, & fluffy - thank you!

saturae August 26, 2009