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Easy Moist Jiffy Cornbread with Yellow Cake Mix
why make this recipe
Easy and Moist Jiffy Cornbread with Yellow Cake Mix is a delightful twist on traditional cornbread. This recipe combines the classic taste of cornbread with the sweetness of cake, making it a perfect addition to any meal. Whether you’re serving it alongside chili, barbecue, or enjoying it with butter and honey, this cake-like cornbread is sure to please everyone at the table.
how to make Easy and Moist Jiffy Cornbread with Yellow Cake Mix
Ingredients:
- 1 box Jiffy Corn Muffin Mix
- 1 box yellow cake mix
- 4 eggs
- 1 cup milk
- 1/3 cup vegetable oil
- 1 cup corn (optional, for added texture)
Directions:
- Preheat your oven to 350°F (175°C).
- In a large bowl, combine the Jiffy Corn Muffin Mix and the yellow cake mix.
- Add the eggs, milk, and vegetable oil to the dry ingredients. Mix well until fully combined.
- If you’re using corn, fold it into the batter now.
- Grease a baking dish or a 9×13 inch pan. Pour the batter into the prepared dish.
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Let it cool for a few minutes before slicing and serving.
how to serve Easy and Moist Jiffy Cornbread with Yellow Cake Mix
This cornbread pairs wonderfully with many dishes. Serve it warm with butter, honey, or jam for a sweet touch. It also goes great with savory meals like chili, soups, and grilled meats. You can cut it into squares or wedges for easy serving.
how to store Easy and Moist Jiffy Cornbread with Yellow Cake Mix
To store leftover cornbread, place it in an airtight container or wrap it tightly with plastic wrap. Store it in the refrigerator for up to 3 days. You can also freeze it by tightly wrapping each piece in plastic wrap and placing it in a freezer bag. It will last up to 3 months in the freezer.
tips to make Easy and Moist Jiffy Cornbread with Yellow Cake Mix
- For extra moisture, you can add a bit more milk or an additional egg.
- Experiment with adding in ingredients like cheese, jalapeños, or herbs for added flavor.
- Make sure to mix the batter just until combined to keep the cornbread light and fluffy.
variation
You can try different cake mixes, such as chocolate or lemon, for a unique flavor. You can also substitute some of the milk with buttermilk for a richer taste. Adding spices like cumin or paprika can give it a warm kick, too.
FAQs
Can I use a different brand of cornbread mix?
Yes, you can use another brand, but Jiffy gives a specific sweetness and texture that works well in this recipe.
Can I make this recipe dairy-free?
Yes, you can substitute the milk with almond milk or any other non-dairy milk, and ensure your cake mix is dairy-free.
What can I serve with this cornbread?
It goes well with chili, soups, barbecued meats, or simply with butter and jam for a sweet treat.
Easy and Moist Jiffy Cornbread
A delightful twist on traditional cornbread, combining the classic taste with the sweetness of cake for a perfect dish to complement any meal.
Ingredients
Dry Ingredients
- 1 box Jiffy Corn Muffin Mix
- 1 box yellow cake mix
Wet Ingredients
- 4 eggs
- 1 cup milk Can substitute with almond milk for dairy-free option
- 1/3 cup vegetable oil
Optional Ingredient
- 1 cup corn Optional for added texture
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large bowl, combine the Jiffy Corn Muffin Mix and the yellow cake mix.
- Add the eggs, milk, and vegetable oil to the dry ingredients. Mix well until fully combined.
- If you're using corn, fold it into the batter now.
- Grease a baking dish or a 9x13 inch pan. Pour the batter into the prepared dish.
Baking
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Let it cool for a few minutes before slicing and serving.
Notes
Store leftover cornbread in an airtight container in the refrigerator for up to 3 days, or freeze for up to 3 months. For extra moisture, add more milk or an additional egg. Experiment with flavors by adding cheese, jalapeños, or herbs.
