Jiffy cornbread
Transform Jiffy Cornbread Mix into a moist and flavorfultreat with added ingredients like sour cream, butter, and optional extras likecorn, jalapeños, and cheese. This easy recipe elevates the basic mix, perfectas a side for various dishes.
Ingredients
- 1 box Jiffy Corn Muffin Mix
- 1 large egg
- 1/3 cup milk
- 1/3 cup sour cream
- 1/4 cup melted butter
- 1 tbsp. honey (optional, for at ouch of sweetness)
- 1/2 cup corn kernels (fresh, frozen, or canned, optional)
- 1/4 cup finely chopped jalapenos(optional, for a spicy kick)
- 1/2 cup shredded cheddar cheese (optional, for extra flavor)
Instructions
- Preheat Your Oven: Set your oven to 400°F (200°C) and let it preheat while you prepare your ingredients.
- Prepare the Baking Pan: Grease an 8x8-inch baking pan or line it with parchment paper. This will ensure your cornbread doesn’t stick and comes out easily.
- Mix Wet Ingredients: In a large bowl, whisk together the egg, milk, sour cream, melted butter, and honey until well combined.
- Add Jiffy Mix: Stir in the Jiffy Corn Muffin Mix until just combined. Be careful not to overmix; it’s okay if there are a few lumps.
- Fold in Extras: If you are adding corn kernels, jalapenos, or cheddar cheese, gently fold them into the batter. These additions can give your cornbread extra texture and flavor.
- Pour into Pan: Pour the batter into the prepared baking pan, spreading it out evenly.
- Bake: Place the pan in the preheated oven and bake for 15-20 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the cornbread to rest in the pan for a few minutes before cutting and serving.