Description
This Jiffy Cornbread recipe offers a quick and easy way to make moist, fluffy cornbread with a slight sweetness from honey and the creaminess of sour cream. Perfect as a comforting side dish, it combines simple ingredients and a straightforward baking process suitable for any home cook.
Ingredients
Scale
Main Ingredients
- 2 eggs
- 1/3 cup vegetable oil
- 2 tablespoons honey
- 1 cup sour cream
- 2/3 cup milk
- 2 (8.5 ounce) boxes Jiffy Cornbread Mix
Instructions
- Preheat and Prepare: Preheat your oven to 400°F. Grease a 9×9-inch baking dish with non-stick cooking spray and set it aside to prevent sticking.
- Mix Eggs and Oil: In a large mixing bowl, whisk the eggs and vegetable oil together until well combined to create a smooth base for the batter.
- Add Honey, Sour Cream, and Milk: Whisk in the honey, sour cream, and milk thoroughly, ensuring the mixture is smooth and uniform.
- Combine with Jiffy Mix: Gradually stir the Jiffy Cornbread Mix into the wet ingredients. Break up any large clumps to achieve an even batter consistency.
- Bake the Cornbread: Pour the batter into the greased baking dish. Bake at 400°F for 25 to 30 minutes. Start testing at 25 minutes with a toothpick inserted in the center; if it comes out clean, the cornbread is done.
Notes
- Ensure to break up clumps of Jiffy mix for a smoother batter.
- Test with a toothpick at 25 minutes to avoid overbaking.
- Use full-fat sour cream for best texture and flavor.
- The honey adds natural sweetness; adjust to taste if desired.
- Allow cornbread to cool slightly before cutting to maintain structure.
