How to Make Jiffy Cornbread Better
How to Make Jiffy Cornbread Better: a few simple ways to make your boxed corn muffin mix taste homemade! Moist, flavorful, and so easy!
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Course: Side Dishes
Cuisine: American
Keyword: boxed cornbread, semi-homemade
Servings: 9 pieces
Calories: 356kcal
Author: Jennifer Debth
- 2 (8.5 oz) boxes Jiffy Corn Muffin Mix
- 2 large eggs room temperature
- 2/3 cup buttermilk room temperature
- 1 (8 oz) container sour cream room temperature
- 1/2 cup unsalted butter melted and cooled slightly
- 1/4 cup granulated sugar
- 1 teaspoon salt
- 1 (15 oz) can sweet corn drained
Preheat oven to 400 degrees F and grease a non-stick 8x8 square baking dish with cooking spray. Set aside.
Place corn muffin mix into a large bowl, then add in eggs, buttermilk, sour cream, butter, sugar, and salt.
Stir until *just* combined, then stir in the drained corn. It’s ok if the mixture is a little lumpy.
Pour batter into the prepared baking dish.
Bake in the preheated oven for 40-50 minutes, or until an inserted toothpick is basically clean. If the top starts to get too brown, cover with a greased piece of tin foil.
Remove from the oven and let cool for at least 20 minutes before slicing and serving with butter and honey!
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Serving: 1piece | Calories: 356kcal | Carbohydrates: 59g | Protein: 4g | Fat: 13g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 70mg | Sodium: 937mg | Potassium: 146mg | Fiber: 1g | Sugar: 9g | Vitamin A: 529IU | Vitamin C: 3mg | Calcium: 160mg | Iron: 3mg