I’ve always believed the key to great cornbread lies in balancing simplicity with bold flavor. This homemade Jiffy cornbread recipe brings together toasted cornmeal, buttermilk, and a few pantry staples to create something genuinely comforting. Preheating the skillet guarantees that perfect golden crust, while the batter’s brief rest enhances its texture. There’s a reason this recipe stands out—and I’ll let you discover it for yourself. Ready to elevate your cornbread game?
Recipe
Nothing beats the warm, comforting aroma of freshly baked cornbread wafting through the kitchen—especially when it’s made from scratch. This homemade Jiffy cornbread recipe is a game-changer, delivering that irresistibly fluffy, golden-brown goodness with a slightly sweet, crumbly texture that’s downright addictive.
The secret? A simple mix of pantry staples that come together effortlessly, making it perfect for busy weeknights or lazy weekend dinners. Whether you’re pairing it with chili, slathering it with butter, or enjoying it straight from the pan, this cornbread is guaranteed to become a family favorite.
Trust me, once you try this version, you’ll never go back to the boxed stuff again. Let’s get baking!
Ingredients
For a foolproof Jiffy-style cornbread that’s moist, tender, and just the right amount of sweet, every ingredient plays a role. Opt for fresh, high-quality components where it counts, and feel free to swap in what you’ve got on hand for a flexible twist.
- Cornmeal: The star of the show. Use fine or medium grind for the best texture—coarse can make it too gritty. (*Pro tip: Toast it lightly for extra depth of flavor!*)
- All-purpose flour: Balances the cornmeal for a tender crumb. Sub with a 1:1 gluten-free blend if needed.
- Sugar: Just a touch for sweetness. Adjust to your preference or swap with honey or maple syrup (reduce liquid elsewhere).
- Baking powder & baking soda: Essential for that perfect rise. Don’t skimp!
- Salt: Enhances all the flavors. Use kosher or sea salt for the best results.
- Eggs: Bind everything together and add richness. For a vegan version, try flax eggs or a store-bought egg replacer.
- Buttermilk: Keeps it moist and adds a subtle tang. (*No buttermilk? Mix 1 cup milk + 1 tbsp vinegar or lemon juice and let it sit for 5 minutes.*)
- Butter or oil: Butter adds flavor, but oil makes it ultra-moist. Choose based on your preference.
- Optional add-ins: A handful of grated cheddar, diced jalapeños, or a drizzle of honey butter takes it to the next level.
Fresh ingredients and thoughtful swaps guarantee your cornbread turns out golden, fluffy, and irresistible every time.
How to Make the Best Jiffy Cornbread Mix Instructions
* Let the cornbread cool in the pan for 5 minutes before slicing.
This brief rest helps it set and prevents it from crumbling when cut.
* Serve warm with butter, honey, or your favorite topping.
Freshly baked cornbread is at its best when enjoyed immediately.
Nutrition
Cornbread is a classic side dish that’s both delicious and easy to make. Here’s the nutritional breakdown for this homemade Jiffy cornbread recipe.
| Serving Size | Calories | Fat (g) | Carbs (g) | Protein (g) | Fiber (g) | Sugar (g) |
|---|---|---|---|---|---|---|
| 1 Slice | 190 | 7 | 28 | 3 | 1 | 7 |
Chef Tips
Making the perfect cornbread isn’t just about following the recipe; it’s about mastering a few key techniques. I always preheat my skillet for a crispier crust and use buttermilk for extra tang.
Don’t overmix—lumps are fine. Let the batter rest 5 minutes before baking for better texture.
For sweetness, add a tablespoon of honey. Finally, check doneness with a toothpick—it should come out clean.
