This Jiffy Cornbread with Buttermilk is moist, fluffy, and with the perfect sweetness, and it’s so easy to make in a casserole dish or cast iron skillet!
There’s nothing like a piece of moist and fluffy Jiffy cornbread straight out of the oven. And this recipe is made even better by adding buttermilk to the mix.
If you’re looking for an easy and delicious way to make cornbread, look no further than this recipe! We’ll show you how to make Jiffy cornbread with buttermilk that comes out perfectly every time.
Moist and Fluffy Jiffy Cornbread with Buttermilk
Jiffy cornbread is a classic side dish recipe that’s been around for years. And there’s a good reason why it’s so popular – it’s moist, fluffy, and full of flavor.
This recipe takes things to the next level by adding buttermilk to the mix.
Adding buttermilk makes the corn bread extra moist and fluffy, which is the key ingredient in many cornbread recipes.
If you don’t have buttermilk on hand, you can make your own by following our instructions below.
I made this Jiffy cornbread recipe in a casserole dish, but it can also be made in a cast iron skillet. Baking it in a skillet gives the cornbread a nice crispy edge and helps it bake evenly.
One more thing – 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 mix, and let’s get baking!
Ingredients for making Moist Jiffy Cornbread
- Jiffy corn muffin mix
- Large eggs – see notes for no egg substitutions
- Buttermilk – or use milk (see below)
- Melted butter – or vegetable oil
- Cooking oil spray
How to make Buttermilk from milk
No buttermilk? No problem! Here’s how to make buttermilk from milk:
Use 3/4 cup milk and add 3 teaspoons of vinegar or lemon juice to make 2/3 cup of buttermilk.
How to make cornbread without eggs
To make cornbread without eggs: You can use 5 1/2 tablespoons of mayonnaise to silken tofu, or an egg replacer like Simply Eggless, following the directions for 2 eggs.
Equipment Used for Jiffy Cornbread with Buttermilk
How to Make Moist Cornbread with Jiffy mix
Skillet Preparation. Preheat the oven to 400 degrees F. Lightly grease your casserole dish or cast iron skillet, then set it aside.
Making the Batter. Add corn muffin mix to a medium bowl. Stir in beaten eggs, buttermilk, and melted butter until mixed.
Pour the Jiffy cornbread batter into the casserole dish or cast iron skillet and let rest for 5 minutes before baking. This rest allows the rising ingredients time to activate and gives the corn bread a nice rise.
Baking the Cornbread. Bake at 400ºF for 20-23 minutes, until the center is set and the cornbread is golden brown in color.
Ready to Serve. Serve them warm and add moisture by brushing them with butter or honey.
Jiffy Corn muffin mix add ins and Variations
- Non-Dairy Cornbread: Use non-dairy milk like almond, oat, or soy milk in place of buttermilk.
- Cheesy Cornbread: Add some shredded cheese to the batter for cheesy cornbread.
- Jalapeno Cornbread: Add some diced jalapeños or green chilies for a little spice.
- Bacon Cornbread: Top with crumbled bacon before baking for bacon cornbread.
- Jiffy Corn Muffins: Fill muffin cups 3/4 full with batter. This makes 12 muffins. Bake at 400º F for 17-20 minutes.
What to Serve With Buttermilk Jiffy Cornbread
Serve the moist Jiffy cornbread warm, right out of the oven. Slice it into wedges, enjoy it plain, or topped with butter or honey.
Wondering what to serve with Jiffy Cornbread? Check out these recipes:
- Stovetop Chili con Carne
- Lima Beans and Ham Soup
- Instant Pot Navy Bean Soup
- Kale Salad with Tahini Dressing
- Chuck Roast Crock Pot recipe
How to Store Jiffy cornbread with buttermilk
Store Jiffy cornbread in an airtight container for up to four days at room temperature.
To reheat, wrap cornbread 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.
Note: When reheating in the microwave, wrap them in a damp paper towel as this will help keep them moist.
Can I freeze this?
Yes! this Jiffy cornbread freezes well. Wrap it tightly in foil or place it in a freezer bag and freeze for up to three months.
Thaw overnight in the refrigerator and then reheat as directed above.
Get the Full Jiffy COrnbread with Buttermilk recipe here
Jiffy Cornbread with Buttermilk
- 10" cast iron skillet or casserole dish
- 2 boxes Jiffy corn muffin mix
- 2 large eggs, beaten (see notes for substitutions)
- 2/3 cup buttermilk
- 3 tablespoons butter (melted, or use any vegetable oil)
- cooking oil spray
- Preheat oven to 400º F. Lightly grease your casserole dish or cast iron skillet and set aside.
- Add corn muffin mix to a medium mixing bowl. Then, stir in beaten eggs, buttermilk, and melted butter. Stir just until mixed.
- Pour into casserole dish or cast iron skillet and let 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.
Frequently Asked Questions
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.
Yes, you can substitute milk for buttermilk in the cornbread mix. However, the cornbread may not be as moist or tender. You can make your own buttermilk using milk by following our instructions above under ingredients.
If your cornbread Jiffy 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.