To reheat cornbread in the oven, preheat the oven to 350 F (176 C). Be sure to check it frequently – you want to pull it out as soon as it’s warm enough, because it can go from warm and moist, to dry and tough pretty quickly. To reheat cornbread in the microwave, wrap it in a damp paper towel, then use the reheat setting in 20 – 30 second increments. Keep in mind that cornbread is really best the day that it’s cooked though, so if it’s at all possible, try to bake it the day you’ll use it. I recommend reheating cornbread in either the oven or the microwave. The rest time lets the center set up completely and really does give you the best results. Yes, it’s best to let it cool on a baking rack for at least 20 minutes before removing it from the pan and slicing. Should You Let Cornbread Cool Before Removing From Pan? Just give the baking dish a good spray with cooking oil before you add the batter, and that will stop it from sticking while it bakes. How Do You Keep Jiffy Cornbread From Sticking To The Pan? Adding in the sour cream and vegetable oil makes a huge difference and makes the best moist cornbread. The recipe on the box doesn’t give the batter as much moisture as I like in my cornbread, which is why it can sometimes turn out crumbly. Cornbread baked in a cast iron skillet that’s been greased with a little bacon grease really can’t be beat though. I normally bake this in a metal 8 x 8 nonstick baking dish. See the recipe card below for the full instructions, including ingredient amounts, cooking times, and helpful tips, etc. Then let it cool for at least 20 minutes before slicing it and serving it with a dab of butter.

Mix in the sour cream, then mix in the corn muffin mix until it’s just combined (don’t over mix it).īake for 25 – 30 minutes at 400 degrees Fahrenheit, or until it’s set and a cake tester comes out clean.

Start by whisking together the eggs, oil, milk, and honey. This recipe is so quick and easy, and everyone’s going to want to know your secret recipe for homemade cornbread! See the recipe card for the full printable instructions. How To Make Moist And Fluffy Jiffy Cornbread If you want a savory cornbread recipe, you can definitely leave out the honey. I like my sweet cornbread a little cake like, so adding in some moisture in addition to the honey adds the perfect sweetness and creates the best texture. Since the boxed mix already contains sugar, it really lends itself best to being a sweet cornbread. This … Sweet Jiffy Cornbread Recipe With Honey The vegetable oil adds moisture, the sour cream and milk adds moisture and a creamy flavor, the eggs provide binding power and add volume, and the optional honey adds a delicious sweetness. If you prefer a thinner cornbread, then you can use only one box of the mix, and halve all of the other ingredients. Seriously, is there anything better than a bite of really thick moist cornbread?

I love thick cornbread, so I used two boxes of the corn muffin mix. Those add-ins are the perfect way to enhance your Jiffy mix! If you want to make your Jiffy cornbread moist and fluffy, try adding in eggs, milk, sour cream, vegetable oil, and honey. I always with I made extra! What Can I Add To Jiffy Mix?

Add a little, or a lot, of butter melted on top and your mouth will be watering.Įveryone’s going to want a second piece, so you might want to think about making two batches. It has that lovely sweet taste of honey just popping through. It is so moist and flavorful, that it basically just melts in your mouth. It’s really some of the best homemade cornbread you’ll ever have, and starting with boxed Jiffy Corn Muffin Mix is so much easier than making it all from scratch. You only need 6 ingredients to make the best ever cornbread recipe. This is one of the best Jiffy Cornbread hacks! Learn how to make super moist and fluffy cornbread with Jiffy Corn Muffin Mix.

Jiffy corn muffin mix directions