While the term “baked goods” often brings to mind holiday food fare such as cookies and pies, there’s one baked food that goes good with any meal on any day.
That food is delicious cornbread but, alas, not all cornbreads are baked equal.
There is a right way to do it, the wrong way, and then there’s the Jiffy way, which falls somewhere in between.
This recipe takes Jiffy next-level.
Cornbread has become a staple in many dinners from spring all the way through winter.
It’s simple and delicious.
Making cornbread has one challenge.
It’s all about the moisture.
While cornbread should be light and crumbly, one thing it should never be is dry.
Unfortunately, that’s exactly what it ends up being all too often when it’s made from a mix.
But don’t worry.
This lady has the hack.
You can make cornbread from Jiffy mix that is moist and tender.
You just have to make it this way and not the way they tell you to make it on the box.
- 2 boxes Jiffy cornbread mix
- 4 tbsp granulated sugar (optional)
- 3 eggs
- 1 ¼ cups buttermilk
- 7 tbsp melted salted butter (for cornbread batter)
- 1 tbsp melted salted butter (for glaze)
- 1 tbsp honey
Empty Jiffy mix into a bowl. Add the sugar, though this is optional. The cornbread mix can already be a bit sweet, so only add sugar if you want it sweeter.
You can also adjust the measurements.
Add less or more sweetener to your liking. Just don’t forget we’ll be adding a glaze later.
In another bowl, break three eggs and whisk them a bit.
Add the buttermilk and continue whisking.
Buttermilk is thicker than ordinary milk, so it is important to whisk it properly and thoroughly, so it blends well with the egg.
Melt 7 tablespoons of butter.
Do this in your iron skillet.
Set it to low heat so the butter won’t burn.
Get the dry ingredients and form a little crater in the middle. Then, pour the wet ingredients right in the middle.
Add the melted butter, but leave some in the skillet.
This is a time-saving hack.
‘Why would I leave some?’ you might ask.
You can swirl the remaining butter all over your iron skillet. That way, you don’t have to grease it before pouring the batter.
That’s cutting one step.
Mix all ingredients in the bowl using a hand mixer or a spatula to do it manually.
Make sure to scrape off the dry ingredients at the bottom and sides of the bowl so your batter won’t end up lumpy.
Pour the batter into the skillet.
Place the skillet in a preheated oven at 350℉ for 40-45 minutes.
Now, this baker wanted her cornbread to have a nice, brown, and crunchy crust. If you’re not a fan of that, try reducing the baking time.
Just make sure to check if it is cooked by poking the cake with a toothpick.
Once it’s cooked, take the skillet out of the oven. Look at that beauty.
There’s one more step to perfection.
Melt a tablespoon of butter and mix it with honey. Glaze this on your cornbread while it is still hot.
You’re going to see how your cornbread looks glossy and yummy.
Look at that beauty.
Here’s the deal, when it comes to Jiffy mix, you’re getting the base recipe to make a block of something that can be considered cornbread.
The good news is that it’s got all the key ingredients, you just have to add the flare to make it your own, and this recipe does the best job of that we’ve found so far.
Know of a better way? By all means, please share the baking wealth.
In the meantime, see how quickly this mouthwatering cornbread turns out in the video below!
Please SHARE this with your friends and family.
