Jiffy Cornbread with Buttermilk

4.92 from 35 votes

Make fluffy and flavorful cornbread in a jiffy with buttermilk and your favorite baking dish. This recipe is so easy and simple.

Prep Time3

Cook Time30

Total Time33

Course: Side Dish, Bread

Cuisine: American

Keyword: Jiffy recipe, cornbread, buttermilk cornbread, jiffy cornbread, jiffy cornbread with buttermilk

Servings: servings

Calories: 143kcal

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.

When reheating in the microwave, wrap it in a damp paper towel as this will help keep it moist.

Ingredient Notes:

To make cornbread without eggs: see our post, 8 Easy Egg Substitutes for Cornbread for egg alternatives.
To substitute buttermilk with milk: use 3/4 cup milk and 3 teaspoons of vinegar or lemon juice to replace the buttermilk. Stir ingredients to combine and allow it to sit for 5 to 10 minutes before using.

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.

Storing Instructions:

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.