Jiffy Buttermilk Cornbread
This Jiffy buttermilk cornbread bakes up super moist, tender, and fluffy. The ultimate Southern side dish, perfect for Sunday dinners, holidays, or potlucks. You'll only need 5 ingredients.
Servings: 8
Equipment
- 8x8 Baking Pan or Cast Iron Skillet
- Mixing Bowls
- Measuring Tools
- Rubber spatula
- Strainer or Fine Sieve
- Whisk
Ingredients
- 2 8.5oz Jiffy Corn Muffin Mix
- 1 ½ cup Buttermilk, whole milk
- ½ cup Butter, melted (lukewarm)
- ¼ cup Granulated Sugar
- 2 Eggs
Instructions
- Preheat oven to 375°F and grease an 8x8 baking pan or cast iron skillet.
- Into a mixing bowl, sift the Jiffy cornbread mix to remove any lumps. Set aside.
- To another mixing bowl or large measuring cup, add the buttermilk, eggs, sugar, and melted butter. Mix well.
- Add the buttermilk mixture to the Jiffy mix. Using a rubber spatula, mix until combined. Try not to overmix the batter.
- Pour batter into the prepared baking pan or cast-iron skillet.
- Place into the oven and bake uncovered for 30-35 minutes until a toothpick comes out clean.Tip: Check around the 5-7 minute mark and cover with a piece of foil if browning too quickly.
- Remove from the oven and let cool. Cut into squares and top with butter and honey, if preferred. Enjoy.