Prep: 5minutes mins
Cook: 25minutes mins
Servings: 12
Super Moist Jiffy Cornbread
This is the BEST Jiffy Cornbread. So moist and delicious. Slather it with butter and you will think you are tasting a little bite of heaven.
Equipment
9×13-inch Baking Pan
Whisk
Ingredients
▢1 cup sour cream
▢2/3 cup milk
▢2 large eggs
▢1/2 cup butter, melted
▢2 boxes Jiffy corn muffin mix
▢1 tablespoon sugar or honey (I used more)
Instructions
Preheat oven to 400 degrees and grease a 9×13-inch baking dish.
In a large bowl, whisk together the sour cream, milk, and eggs.
Whisk in the butter.
Add the corn muffin mix and sugar and stir in with a wooden spoon. Transfer batter to prepared pan.
Bake for 25 to 30 minutes or until golden. Serve warm.
Notes
Best served with extra butter.
Leftover cornbread can be made into croutons. Cut into cubes, toss with melted butter and bake at 350 degrees until golden and crispy.
Nutrition
Calories: 298kcal | Carbohydrates: 30g | Protein: 5g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 65mg | Sodium: 412mg | Potassium: 103mg | Fiber: 3g | Sugar: 11g | Vitamin A: 469IU | Vitamin C: 0.2mg | Calcium: 66mg | Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.