This Jiffy Cornbread with Buttermilk is moist and fluffy, with the perfect sweet and tangy flavor. The best part is, it’s simple to make this quick bread in a casserole dish or cast iron skillet!
There’s nothing like a piece of warm Jiffy cornbread straight out of the oven. Although following the instructions on a box of Jiffy muffin mix creates delicious results, we think the result is even better when you add buttermilk to the mix instead of milk!
If you’re looking for an easy and delicious way to make this dish, look no further than this recipe! We’ll show you how to make it so that comes out perfectly every time.
Content Covered Here
Why We Love This Recipe
This is a classic side dish recipe that’s been around for years. And there’s a good reason it’s so popular – it’s moist, fluffy, and full of flavor.
Our recipe is a substitute for milk in cornbread. Adding buttermilk makes it extra moist and fluffy, a key ingredient in many cornbread recipes.
You can bake it in a casserole dish, baking pan, or cast iron skillet. Baking it in a skillet gives it nice crispy edges and helps it bake evenly.
It’s easy to make and only takes about 30 minutes from start to finish.
So, if you’re looking for a delicious and easy cornbread recipe, grab your box of Jiffy cornbread mix, and let’s get baking!
Love homemade cornbread recipes? We do too!
Try our recipes for self rising cornmeal recipe, or make some corn bread without cornmeal.
If you like a little texture in your bread, you’ll love corn bread with jiffy mix and creamed corn, and jalapeno cheddar cornbread jiffy.
Ingredient Notes and Substitutions
- Jiffy corn muffin mix – If you can’t find Jiffy mix, you can use any brand of corn muffin mix.
- Large eggs – To make cornbread without eggs, see egg substitutes for cornbread for alternatives.
- Buttermilk – No buttermilk? No problem! To replace the buttermilk in this recipe, use 3/4 cup of milk and 3 teaspoons of vinegar or lemon juice. Stir ingredients to combine and allow it to sit for 5 to 10 minutes before using.
- Melted butter – You can also use vegetable oil or olive oil if you don’t have butter.
Recipe Variations
- Non-Dairy: Use non-dairy milk like almond, oat, or soy milk.
- Cheesy: Add some shredded cheddar cheese to the batter for cheesy cornbread.
- Bacon: Top with crumbled bacon before baking for bacon cornbread.
- Muffins: Fill muffin cups 3/4 full with batter. This makes 12 muffins. Bake at 400º F for 17-20 minutes.
How to Make Moist Cornbread with Jiffy Mix
Preheat the oven to 400 degrees F. Lightly grease your casserole dish or cast iron skillet, then set it aside.
Add corn muffin mix to a large bowl. Stir in beaten eggs, buttermilk, and melted butter until mixed.
Pour the batter into the casserole dish or cast iron skillet and let it rest for 5 minutes before baking. This rest allows the rising ingredients time to activate and gives the batter a nice rise.
Bake at 400ºF for 20-23 minutes, until the center is set and the top is golden brown.
Serve the best jiffy cornbread warm, and add moisture by brushing it with honey butter.
Serving Suggestions
Serve it warm, right out of the oven. Slice it into wedges, enjoy it plain, or topped with butter, sour cream, Greek yogurt, or honey.
A slice of this quickbread is fantastic with best stove top chili, or soups like Instapot navy bean soup. For a vegetarian suggestion, pair it with a zesty salad like our Tex Mex cowboy salad.
🎯 TFN Pro Tip
When reheating in the microwave, wrap it in a damp paper towel to help keep it moist.
Recipe FAQs
If you add an extra egg to cornbread, it will be denser and moister. It will also have a slightly different flavor. Do not add extra fluid if you add an extra egg because it can make the cornbread batter too runny.
If your cornbread is crumbly, it’s likely because the batter was too dry. Make sure you add the right amount of liquid to the cornbread mix, and stir it just until combined. Do not overmix or the cornbread may be less tender.
Yes! Buttermilk cornbread made with Jiffy mix freezes well. Wrap it tightly in foil or place it in a freezer bag and freeze for up to three months.
Store this dish in an airtight container for up to four days at room temperature.
To reheat, wrap in foil and place it on a baking sheet. Bake at 350º F for about 15 minutes, or until heated through.
Alternatively, you can reheat individual slices in the microwave for 30-60 seconds.
Love Recipes with Buttermilk? Here’s More…
If you tried this jiffy cornbread with buttermilk recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Jiffy Cornbread with Buttermilk
Equipment
- 10-inch cast iron skillet - or 2-quart casserole dish
- non-stick cooking spray
- medium mixing bowl
Ingredients
- 2 boxes Jiffy corn muffin mix
- 2 large eggs beaten – *See Notes
- ⅔ cup buttermilk *See Notes
- 3 tablespoons butter melted, or vegetable oil
Instructions
- Preheat oven to 400º F. Lightly grease your skillet or dish, and set aside.
- Add Jiffy mix to a medium mixing bowl. Then, stir in beaten eggs, buttermilk, and melted butter. Stir just until mixed.
- Pour batter into prepared skillet/dish, then let it rest for 5 minutes before baking.
- Bake at 400ºF for 20-23 minutes, until center is set and cornbread is golden in color. Serve warm with butter or honey.
Notes
Nutrition
Save This Recipe!
Enter your email below, and we'll send the recipe straight to your inbox.
LMM-DTW says
Letting the batter rest makes a difference. The cornbread baked up beautifully.
Deb McGinnis says
Delicious, I made mine in a loaf glass dish. It took a little longer, I turned the temperature down to 350, for another 15 minutes.
Chrissy says
This was lovely. Added a T of honey to the batter and topped with roasted pepitas. Served with turkey chili. A keeper!