Jiffy Buttermilk Cornbread

This Jiffy buttermilk cornbread bakes up super moist, tender, and fluffy. The ultimate Southern side dish, perfect for family dinners, holidays, or potlucks. 

This classic buttermilk cornbread recipe levels up the box directions by substituting ingredients that make The Best Buttermilk Cornbread!! 

The technique of replacing milk with buttermilk and using butter instead of oil is key to that homemade flavor and makes them oh so tender. Something Southern grandmas know all bout. 

Ingredients

Mix - Two boxes of Jiffy Corn Muffin Mix.

Egg-  Two large whole eggs.

Butter - Salted or unsalted would be delicious.

Buttermilk - Whole milk buttermilk is my recommendation for the best flavor. 

Sugar- Granulated sugar or honey would be delicious. 

Buttermilk Substitute

If you're out of buttermilk, add two teaspoons of vinegar or fresh lemon juice to whole milk or half and half. Mix and let sit for 5 minutes. 

Savory Mix-Ins and Flavors 

If you like savory flavors, try these mix-in options. 

• Spices- Onion and Garlic Powder.
• Jalapeños
• Fully Bacon or Sausage
• Canned or Frozen Whole Sweet Corn 
• Green Onion
• Cheddar Cheese 
• Roasted Red Peppers

Honey Butter Topping 

Drizzling a sweet honey butter topping onto warm cornbread adds so much sticky, gooey flavor.

I like to use salted butter, honey, and brown sugar for an extra golden brown color. Sweet cornbread really does remind me of cake, especially with this honey butter topping. It’s so good.

Honey Butter Glaze Recipe 

• ¼ cup Salted Butter, Melted
• 2 tablespoons Honey
• 2 tablespoons Light Brown Sugar

Mix the ingredients together, and brush the glaze onto the warm cornbread.

Tips & Suggestions

Preheat the oven early because the cornbread batter mixes up quickly. 

Don’t over-mixthe batter, mix until combined for tender and fluffy results. 

The mix can be lumpy when poured from the box. I like to sift the mix or use a whisk to break up most of the clumps. 

If you prefer a savory or salty cornbread, omit the sugar and use salted butter. 

Bake in a glass 8x8 baking dish for a light colored cornbread or a preheated cast-iron skillet for crispy edges. 

Serving Cornbread

Cornbread can be served alongside so many delicious dishes. A pot of homemade chili or beans, stews, soups, fried chicken, BBQ, or make cornbread croutons for a salad. 

Make Ahead and Leftovers

This cornbread recipe can be easily made ahead or prepped up to 2 days before serving.

Store leftovers wrapped in plastic wrap or parchment paper, then in a freezer zipper bag. It can be kept in the refrigerator for up to 3 days or frozen up to 3 months. Reheat individually in the microwave or oven.

Step By Step Directions and Photos

1. Preheat the oven to 375°F.

2. Grease an 8x8 baking pan or cast iron skillet.

3. Into a mixing bowl, sift the Jiffy cornbread mix to remove any lumps. Set aside.

3. Grab the prepped wet ingredients. To another mixing bowl or large measuring cup, add the buttermilk, eggs, sugar, and melted butter. Mix well.

4. Add the buttermilk mixture to the Jiffy mix. Using a rubber spatula, mix until combined. Try not to overmix the batter.

5. Pour batter into the prepared baking pan or cast-iron skillet.

6. Place into the oven and bake uncovered for 30-35 minutes until a toothpick comes out clean. Remove from the oven and let cool.

Tip: Check around the 5-7 minute mark and cover with a piece of foil if browning too quickly.

7. Cut into squares and top with butter and honey, if preferred. Enjoy.