Cornbread from scratch is pretty amazing and when I have the time, I love to make it that way. Typically though, I’m in a hurry and need something a little easier. So I grab a box of Jiffy Corn Muffin mix and bake it right up. Easy breezy.
There’s one problem–the Jiffy mix always tasted dry to me. And if I overcooked it, I had to dip it in a lot of gravy or mashed potatoes to make it taste right. So I played with the recipe, and found the perfect way to make perfectly moist cornbread from the box.
Here is Jiffy’s recipe, right off the back of the box:
Easy enough! But I took it a step further and added a couple of extra ingredients:
1 extra egg
1/2 c. sour cream
I followed the rest of the instructions on the box and ended up baking the best cornbread I had ever made from a box. It was fluffy and moist and didn’t dry my mouth out!
For more easy recipes, take a look at the Cooking page!
This is a FHT fan favorite recipe.
Love you bro!
Welcome home, Sis. I kept your throne warm.
I’m going to give that a try. Thanks! I probably should have thought of this since I do something similar with boxed cake mix. I add in an extra egg and replace the oil called for in the recipe with the same amount of melted butter, and it makes it so much richer and more moist. I also replace the water in the mix with milk or, with chocolate ones, brewed coffee! Thanks for the tip, and I’m looking forward to enjoying your site!