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.