Shanna's Jiffy Mix Cornbread Made Better!

Shanna's Jiffy Mix Cornbread Made Better! created by Debbwl

I got this from our dear daughter and wow does it make the cornbread moister and creamier. Thanks Babycakes!

Ready In:
40mins
Serves:
Units:

ingredients

  • 1 (8 1/2 ounce) box Jiffy corn muffin mix
  • 13 cup milk
  • 1 egg
  • 4 tablespoons butter, room temperature
  • aluminum foil (to cover pan)

directions

  • Preheat oven to 400°F Mix Jiffy, milk, and egg in a small bowl. Mix until all ingredients are well blended but not over beaten/mixed. Place into an 8x8 baking dish (or cake pan) and bake for 15-20 minutes. (This step is all from package directions).
  • Remove from oven and immediately spread the butter over top of cornbread until butter is melted and bread is fully coated on top.
  • Immediately cover with aluminum foil, creating a tight seal around the pan. Wait 10-15 minutes before slicing and serving.
  • The foil steams in the butter and makes a normally gritty cornbread nice and smooth and creamy. The leftovers (if any), also keep better as it retains it's moisture. Simply microwave any leftover slices for about 20 seconds and serve!
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RECIPE MADE WITH LOVE BY

@2Bleu
Contributor
@2Bleu
Contributor
"I got this from our dear daughter and wow does it make the cornbread moister and creamier. Thanks Babycakes!"

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q&a
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  1. Beatrice P.
    How can I tweak the recipe to make a 9 by 13 pan and also is it better to grease the pan
  2. Beatrice P.
    How can I tweak the recipe to make a 9 x 13
  3. Shanna T.
    This is very tasty, Its really good with white chicken chili.
  4. amagicladi
    How much sour cream would you substitute for the milk?
  5. Tracey Michele Edwa
    Will use this recipe again when I need a fast cornbread recipe or just too tired to make it from scratch.
    • Review photo by Tracey Michele Edwa
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