Cornbread is a delicious side at almost any meal. The only problem is that I often find the corn bread super dry and not so great. There’s nothing worse than putting all that effort in to baking only to have it come out dry and crumbly. I figured out a way to solve this problem — using Jiffy Corn Muffin Mix. I love cornbread alongside chili and soups and salads . You can add sliced up jalapeño if you’d like.

This cornbread came out moist and delicious. No judgements here — I am all about the short cut and making life easy .

I used an 8×8 pyrex and it was pretty thick , I would suggest a 9×9 or a 10″ pyrex it will be easier to cook. Next time out I use a 9×9. It came out perfectly but the center took a little longer to fully cook and the edges start to brown up so if you have a 9×9 or 10 use that.

The prep on this is ridiculously easy and it would be a great bread for Thanksgiving if you’re not making my Cornbread Pudding.

Ingredients:

2– 8.5 oz. boxes Jiffy Corn Muffin Mix

2 eggs

2/3 cup Milk

1 cup sour cream

1/2 cup vegetable oil

2 Tbsp. sugar

Directions:

Preheat oven to 400 degrees

Add the Jiffy Corn Muffin Mix to a large bowl

Add in the eggs, milk, sour cream, vegetable oil and sugar

Mix all of the ingredients together

Pour into a pre-sprayed ( Pam) casserole dish if no Pam use butter and grease the whole pan

Bake for 25-30 minutes, or until a cake tester comes out clean — Mine was in an 8×8 so I had to cook a little longer — but I would go with a minimum of 9×9 next time.