PREP TIME: 5 minutes | COOK TIME: 30 minutes | TOTAL TIME: 35 minutes | YIELD: 16 PIECES
What does it take to make the moistest Jiffy Cornbread? I have been making this for a while, I don’t understand why most of the time it turned out crumbly and dry. And nothing is more frustrating than a dry and crumbly cornbread. This recipe answered all my doubts and I have nothing but the moistest and satisfying Jiffy Cornbread ever since. Mystery solved – all you got to do is to add a few more extra ingredients to have that perfect Jiffy. This recipe makes all these pretty simple. Jiffy Cornbread will always be an incredible treat and side to almost anything!
2 – 8.5 oz. boxes Jiffy Corn Muffin Mix
2/3 cup milk
1 cup sour cream
1/2 cup vegetable oil
2 Tbsp. sugar (optional)
How to make Jiffy Cornbread
Step 1: Prepare the oven. Preheat it to 400 degrees.
Step 2: In a large bowl, add the Jiffy Corn Muffin Mixes.
Step 3: Break the eggs, pour in the milk and add in the sour cream, vegetable oil, and sugar in the bowl with the Jiffy Corn Muffin Mixes.
Step 4: Stir well until incorporated.
Step 5: Transfer the batter into a greased 9 x 9-inch casserole dish.
Step 6: Place inside the preheated oven and bake for about 25 to 30 minutes. Check the doneness by inserting a toothpick in the centre of the cake. Once it comes out clean the cake is done.
Amount Per Serving: CALORIES: 231 | TOTAL FAT: 14.2g | SATURATED FAT: 5.1g | TRANS FAT: 0g | UNSATURATED FAT: 0g | CHOLESTEROL: 32mg | SODIUM: 290mg | CARBOHYDRATES: 22.6g | FIBER: 0.8g | SUGAR: 6.1g | PROTEIN: 3.1g
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