Creamy Cornbread with a Moist and Fluffy Texture Recipe

Introduction

Jiffy Cornbread Mix is a quick and easy way to whip up moist, tender cornbread with minimal effort. This recipe enhances the classic mix with simple ingredients to create a delicious side that pairs perfectly with soups, chili, or any hearty meal.

Ingredients

• 2 (8.5 oz) boxes Jiffy Corn Muffin Mix
• 2 eggs
• ½ cup milk (any kind, whole milk recommended)
• 1 cup sour cream or plain Greek yogurt
• ¼ cup sugar or sweetener
• ¼ cup melted unsalted butter (measured solid, plus more for greasing the pan)

Instructions

1. Step 1: Preheat the oven to 400°F. Grease an 8×8-inch baking dish or a 10-inch cast iron skillet with butter.
2. Step 2: In a large bowl, whisk together the Jiffy Corn Muffin Mix and sugar or sweetener until combined.
3. Step 3: Add the eggs, milk, sour cream or Greek yogurt, and melted butter to the dry ingredients. Stir gently until just combined; it’s okay if the batter is a bit lumpy. Avoid overmixing to prevent cracks in the crust.
4. Step 4: Pour the batter into the prepared pan and spread it evenly. Bake for 20 to 25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
5. Step 5: Allow the cornbread to cool completely before slicing and serving.

Tips & Variations

• For a sweeter cornbread, increase the sugar slightly or add a drizzle of honey before baking.
• Substitute sour cream with plain Greek yogurt for a tangier flavor and extra protein.
• Add corn kernels, jalapeños, or shredded cheese to the batter for extra texture and taste.
• Use a cast iron skillet for a crispier crust and rustic presentation.

Storage

Store leftover cornbread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. Reheat cornbread gently in the oven or microwave until warm.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use milk alternatives in this recipe?

Yes, any milk works well including almond, soy, or oat milk. Just use your preferred milk substitute in equal amounts.

How do I prevent the cornbread from cracking on top?

Be careful not to overmix the batter; lumps are fine. Overmixing incorporates too much air, which causes cracks as the bread bakes.

Creamy Cornbread with a Moist and Fluffy Texture Recipe

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★★★★★

4.9 from 91 reviews

This easy Jiffy Cornbread Mix recipe elevates classic cornbread by adding sour cream or Greek yogurt for moisture and a tender crumb. Combining simple pantry staples with a few additional ingredients, this quick and delicious cornbread is perfect as a side for any meal. It bakes up golden brown with a slightly crisp crust and a moist, fluffy interior, making it a family favorite all year round.

• Author: Luna
• Prep Time: 10 minutes
• Cook Time: 20-25 minutes
• Total Time: 30-35 minutes
• Yield: 9 servings (about 3x3 inch squares) 1x
• Category: Side Dish
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 (8.5 oz) boxes Jiffy Corn Muffin Mix
• ¼ cup sugar or sweetener

Wet Ingredients

• 2 eggs
• ½ cup milk (any type; whole milk recommended)
• 1 cup sour cream or plain Greek yogurt
• ¼ cup melted unsalted butter (measured solid, plus extra for greasing)

Instructions

1. Preheat and Prepare Pan: Preheat the oven to 400°F (205°C). Grease an 8×8-inch baking dish or a 10-inch cast iron skillet with about ½ tablespoon of butter to prevent sticking.
2. Mix Dry Ingredients: In a large bowl, whisk together the Jiffy Corn Muffin Mix and sugar or chosen sweetener to evenly distribute the dry components.
3. Add Wet Ingredients: Crack the eggs into the bowl, pour in the milk, sour cream (or Greek yogurt), and melted butter. Stir gently to combine with the dry mix until just incorporated. It’s important not to overmix; a few lumps are fine to keep the cornbread tender and avoid cracks forming on top.
4. Pour and Bake: Transfer the batter to the prepared baking dish or skillet, spreading it out evenly. Bake in the preheated oven for 20-25 minutes, or until the cornbread turns golden brown and a toothpick inserted into the center comes out clean.
5. Cool and Serve: Allow the cornbread to cool completely in the pan before slicing. This helps it set and makes slicing easier without crumbling.

Notes

• Using sour cream or Greek yogurt adds moisture and a slight tang, enhancing flavor and texture.
• Do not overmix the batter to avoid a tough texture and cracked crust.
• Butter the pan well to ensure easy release and add a subtle buttery crust.
• To keep cornbread moist, store leftovers wrapped tightly at room temperature or refrigerate for longer shelf life.
• Can be customized with add-ins like corn kernels, jalapeños, or shredded cheese if desired.

Keywords: Jiffy Cornbread Mix, Easy Cornbread, Sour Cream Cornbread, Quick Cornbread Recipe, Moist Cornbread