In my post on Seafood Chowder I referenced a cornbread that I made from a hack I found for Jiffy Corn Bread Mix. The whole thing started when we were chatting about memories of boxed cornbread from our childhood. Of course, I was being all cooking snob about it. When a box of Jiffy mysteriously found its way into my pantry I said to myself “someone must have figured out how to improve this”. Sure enough, there are many hacks available out there, and the one I adopted is from “Back to My Southern Roots”, see link below.
Not sure how my southern friends will feel about box mix. In fact, a comment I got on my chowder post stated a real southerner would not use a box mix, partly because it is too sweet. I get that, and I agree about the sweetness. I leave out the sugar from the original mod and add some buttermilk powder (and there is sour cream added) to try to offset that issue. I also swap out the oil for melted butter, because well… butter, do I need to explain?
I also add some actual corn. I used frozen but if you have fresh, all the better.
Lynn will literally eat corn bread for breakfast, lunch, dinner and a snack. I have to be fast if I want any at all. And if our nephew Henry is at our house I have to double down, had to make a batch to send home with him on his last visit.
Gotta say, this may not be from scratch but its pretty darn good. In fact Jiffy Corn Bread Mix now walks proudly into my house and sits in a prominent place in my pantry.
This recipe is inspired by: https://www.backtomysouthernroots.com/what-can-i-do-to-mak…/
Jiffy Cornbread My Way
Course: Side DishDifficulty: Easy6
servingsMy take on a childhood favorite… updated
Ingredients
1 – 8.5 oz. box Jiffy Corn Muffin Mix
1 egg
1/3 cup milk (or buttermilk)
1/4 cup of buttermilk powder (omit if using buttermilk above)
1/2 cup sour cream (I used light sour cream once because we bought it by mistake. It worked fine)
1/2 cup melted butter (original recipe calls for oil)
1/2 cup corn (fresh is best, but frozen is fine)
Process
- Preheat oven to 400 Deg F (204.4 Deg C/Formula
(400°F − 32) × 5/9 = 204.444°C for you math geeks out there) - Add the muffin mix to a large bowl.
- Add the eggs, milk, sour cream, vegetable oil, corn, and buttermilk powder, (if using buttermilk, skip the powder).
- Mix all of the ingredients together. DO NOT overwork mix.
- Fold corn into mix
- Pour into a greased 9″ x 9″ baking pan.
- Bake for 25-30 minutes, or until top is golden brown and cake tester comes out clean.
Nice!!! I’m going to have to try this soon. I have a box of Jiffy that I intended to use to make a wonderful corn casserole, but this one is calling my name. It’ll be perfect for football watching. Thanks, Mark!
Made this tonight. So good! Will make again. Thanks for the recipe!
So happy that you liked it. Thanks for your kind words!