Grandmother's Cornbread

"Taste great with beans and taters"
photo by Parsley photo by Parsley
photo by Parsley
photo by Parsley photo by Parsley
photo by Parsley photo by Parsley
Ready In:


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


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

Questions & Replies

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  1. Chef Treenie
    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.
  2. twissis
    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.
  3. saturae
    I've been looking for a dairy-free cornbread recipe for a while - this suits the bill perfectly. Delicious, light, & fluffy - thank you!
  4. ZellO
    Surprisingly YUMMY! Light/fluffy, and a little sweeter than regular plain-old-cornbread. I will definitely make this again. Thank you!
  5. Stephanie S.
    Good cornbread. I will continue to make your recipe for cornbread and you are right it does hold up with the beans. Delicious.......Stephanie



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