Jiffy Cornbread with Buttermilk

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!

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There’s nothing like a piece of warm Jiffy cornbread, straight out of the oven. And although the instructions on a box of Jiffy muffin mix create delicious results, we think the end result is even better by adding buttermilk to the mix!

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.

Moist and Fluffy Jiffy Cornbread with Buttermilk

This 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.

Adding buttermilk makes it extra moist and fluffy, which is the key ingredient in many cornbread recipes.

You can use a casserole dish or in a cast iron skillet. Baking it in a skillet gives it nice crispy edges 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!

Love cornbread recipes? We do too!
Try our recipes for cornbread with self-rising flour, or make some Bisquick cornbread.

If you like a little texture in your bread, you’ll love Jiffy cornbread with creamed corn, and jalapeno cheddar cornbread.

Ingredient Notes and Substitutions

• Jiffy corn muffin mix – If you can’t find Jiffy mix, you can use any corn muffin mix available.
• Large eggs – To make this dish without eggs, use 5 1/2 tablespoons of mayonnaise to silken tofu, or an egg replacer like Simply Eggless, following the directions for 2 eggs.
• Buttermilk – No buttermilk? No problem! To make it from milk, use 3/4 cup of milk and add 3 teaspoons of vinegar or lemon juice to make 2/3 cup.
• Melted butter – You can also use vegetable oil if you don’t have butter on hand.

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 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 it a nice rise.

Baking. Bake at 400ºF for 20-23 minutes, until the center is set and the top is golden brown in color.

Ready to Serve. Serve it warm and add moisture by brushing it with butter or honey.

Add Ins and Variations

• Non-Dairy: Use non-dairy milk like almond, oat, or soy milk.
• No Eggs: We have a helpful post with several common egg substitutes for cornbread.
• Cheesy: Add some shredded 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.

What to Serve With This Side Dish

Serve it warm, right out of the oven. Slice it into wedges, enjoy it plain, or topped with butter or honey.

A slice of this quickbread is fantastic with stovetop chili, or soups like Instant Pot navy bean soup. Of course, it’s even better with Tex Mex and Southwest foods like Tex Mex cowboy salad.

How to Store

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.

Buttermilk Cornbread FAQ