jiffy cornbread recipe
This easy Jiffy cornbread recipe is a quick and delicious way to enjoy a classic side dish. Perfectly fluffy and slightly sweet, it pairs well with chili, soups, and barbecued meats.
Equipment
- 1 mixing bowl
- 1 whisk or spoon
- 1 8x8 inch baking dish
- 1 set measuring cups
- 1 set measuring spoons
- 1 oven
Ingredients
- 1 box Jiffy Corn Muffin Mix 8.5 oz
- 1/2 cup milk
- 1 large egg
- 1/4 cup vegetable oil
- 1/4 cup sugar Optional, for sweetness.
Instructions
- Preheat your oven to 400°F (200°C).
- In a mixing bowl, combine the Jiffy Corn Muffin Mix, milk, egg, and vegetable oil. If adding sugar, include it at this step.
- Whisk or stir the mixture until well combined, ensuring there are no lumps.
- Grease your 8x8 inch baking dish lightly with oil or non-stick spray.
- Pour the cornbread batter into the prepared baking dish, spreading it evenly.
- Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
- Remove from the oven and allow to cool for a few minutes before cutting into squares and serving.
Notes
You can add ingredients like shredded cheese, jalapeños, or corn kernels to the batter for extra flavor.
For a sweeter cornbread, increase the sugar to 1/2 cup.
Store leftovers in an airtight container at room temperature for up to 2 days or freeze for longer preservation.