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. 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.
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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.
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.
🎯 TFN Pro Tip
When reheating in the microwave, wrap it in a damp paper towel as this will help keep it moist.
Buttermilk Cornbread FAQ
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.
Jiffy Cornbread with Buttermilk
- 10-inch cast iron skillet - or 2-quart casserole dish
- non-stick cooking spray
- medium mixing bowl
- 2 boxes Jiffy corn muffin mix
- 2 large eggs beaten – *See Notes
- ⅔ cup buttermilk *See Notes
- 3 tablespoons butter melted, or vegetable oil
- 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.