How to Make Jiffy Cornbread Better

Name: How to Make Jiffy Cornbread Better
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Ingredients: 2 (8.5 oz) boxes Jiffy Corn Muffin Mix; 2 large eggs (room temperature); 2/3 cup buttermilk (room temperature); 1 (8 oz) container sour cream (room temperature); 1/2 cup unsalted butter (melted and cooled slightly); 1/4 cup granulated sugar; 1 teaspoon salt; 1 (15 oz) can sweet corn (drained)

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Prep Time: 10 minutes

Cook Time: 45 minutes

Total: 55 minutes

Servings: 9

boxed cornbread semi homemade

Ingredients

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2 (8.5 oz) boxes Jiffy Corn Muffin Mix2 large eggs (room temperature)2/3 cup buttermilk (room temperature)1 (8 oz) container sour cream (room temperature)1/2 cup unsalted butter (melted and cooled slightly)1/4 cup granulated sugar1 teaspoon salt1 (15 oz) can sweet corn (drained)

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Instructions

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Step 1

Preheat oven to 400 degrees F and grease a non-stick 8x8 square baking dish with cooking spray. Set aside.

Step 2

Place corn muffin mix into a large bowl, then add in eggs, buttermilk, sour cream, butter, sugar, and salt.

Step 3

Stir until *just* combined, then stir in the drained corn. It’s ok if the mixture is a little lumpy.

Step 4

Pour batter into the prepared baking dish.

Step 5

Bake in the preheated oven for 40-50 minutes, or until an inserted toothpick is basically clean. If the top starts to get too brown, cover with a greased piece of tin foil.

Step 6

Remove from the oven and let cool for at least 20 minutes before slicing and serving with butter and honey!