Jiffy Cornbread Recipe
This Jiffy Cornbread recipe copycat is the best one you will ever taste! It is perfectly sweet, soft, tender and melt in your mouth with a moist texture.
Prep Time15 minutes mins
Cook Time14 minutes mins
Total Time29 minutes mins
Course: Bread
Cuisine: Southern
Servings: 20 muffins
Calories: 99kcal
- 1 1/4 cup cornmeal
- 3/4 all-purpose flour
- 1/2 cup granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 1/4 cups buttermilk
- 1 large egg
- 1/4 cup oil
Preheat oven to 400 degrees and line muffin pan with muffin liners.
In a large bowl, whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt until combined.
In a separate medium sized bowl, whisk together buttermilk, egg, and oil until combined then pour wet ingredients into dry ingredients and mix until it just comes together. No need to overmix but make sure it is well combined.
Add batter to muffin liners going about ⅔-¾ of the way up and bake for 14-20 minutes or until a toothpick inserted into the center of the muffin comes out clean. Allow to cool and enjoy.
Leftovers can be stored at room temperature in an airtight container or wrapped in aluminum foil. It will stay fresh for 1-2 days at room temperature.
To store longer, place the leftover cornbread in the refrigerator and it will last 3-4 days.
If you want to keep it for even longer, the freezer is the way to go. To freeze it, wrap it tightly in aluminum foil or plastic wrap, and then place it in a resealable plastic bag. It will stay fresh for 2-3 months in the freezer.
Calories: 99kcal | Carbohydrates: 13g | Protein: 1g | Fat: 4g | Cholesterol: 12mg | Sodium: 190mg | Potassium: 75mg | Sugar: 5g | Vitamin A: 50IU | Calcium: 28mg | Iron: 0.4mg