Rich and buttery, with an amazing moist texture, this Jiffy Cornbread might just be the best cornbread you’ll ever have. I’m not sure I can adequately put into words just how utterly delicious this easy Jiffy cornbread recipe is!
With a little help from the classic Jiffy Cornbread Mix, this cornbread recipe produces the most flavorful and moist cornbread I’ve ever had. I would go as far as to stay that it puts my completely from scratch cornbread to shame! You read that right, this is better than any completely from scratch cornbread I’ve ever made.
And just to add a disclaimer, this post is in no way sponsored by Jiffy, I’m just super in love with this recipe!
Jiffy Mix Cornbread Recipe Hack
So often, cornbread is a bit on the dry side. It’s a very common problem. Not this cornbread. Two days after I first made this cornbread, it was still moist. If there is such a thing as magical cornbread, this just might be it.
While I like cornbread, I’ve never felt like I LOVE cornbread. Well that has changed. I’m not exaggerating when I say I ate the leftovers of this Jiffy Cornbread for breakfast the day after I made it. And I’m not lying when I say I was pretty darn sad when it was gone.
This Jiffy Cornbread Recipe will be whipped up often in my kitchen from here on out. Who would have thought that those iconic little boxes of Jiffy Cornbread Mix would, with some doctoring, produce such a spectacular result. Truth be told I didn’t exactly expect to be wowed by this, or any, cornbread recipe. So the fact I’m practically singing it’s praises, that says something!
Banana Bread Recipe
To make this recipe, you are going to set the Jiffy cornbread directions on the box aside. We’re taking this cornbread to a whole other level. I cannot wait for you to try this recipe, it’s THAT good.
I prefer my cornbread on the sweet side. Not overly sweet, but with a hint of sweetness. If you prefer, you can leave out the sugar in this recipe. You’ll still have a great result, just slightly less sweet.
Those ingredients will simply be mixed together by hand, then the batter gets poured into a 9×13 baking pan and popped in the oven. Super simple here, perfect for when you need to be more hands on with other dishes for a meal.
The Best Jiffy Cornbread With Buttermilk The G & M Kitchen
Look, eating this cornbread all on it’s own is one heck of a delicious thing to do. Or better yet, top it with honey butter! However I do understand you might want to pair it with some other food items.
This would pair wonderfully with Maple Brown Sugar Pork Tenderloin. It would make a great Sunday dinner, especially when you include some Easy Glazed Carrots.
For the ultimate in comfort food, pair this Jiffy Cornbread with Crockpot Beef Stew or Chicken Pot Pie Soup. For a classic combo, pair it with Crockpot Baked Beans. It’s hard to go wrong with a great cornbread recipe, isn’t it?
Simple Sweet Potato Cornbread
If you love Jiffy Cornbread, wait until you try this absolutely irresistable Jiffy Cornbread Recipe. Skip the instructions on the box, this is the recipe you want for the most amazing, moist and delicious cornbread ever.
Calories: 311 kcal | Carbohydrates: 32 g | Protein: 5 g | Fat: 19 g | Saturated Fat: 5 g | Polyunsaturated Fat: 6 g | Monounsaturated Fat: 6 g | Trans Fat: 0.1 g | Cholesterol: 44 mg | Sodium: 351 mg | Potassium: 102 mg | Fiber: 3 g | Sugar: 11 g | Vitamin A: 236 IU | Vitamin C: 0.2 mg | Calcium: 63 mg | Iron: 1 mg
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.We love our classic banana bread recipe, but this recipe has simplified ingredients with a little bisquick mix! Plus, it’s a great way to use overripe bananas. You can also use your bananas for Banana Cupcakes or Banana Pancakes.
Banana Nut Cornbread Recipe: How To Make It
Banana bread is ALWAYS a good idea. There is never a wrong time to bake up a loaf of this quick and easy banana bread. This recipe has a secret ingredient which makes it that much easier—Bisquick!! Basically is replaces the flour and a couple other ingredients in a traditional banana bread recipe.
We love love love banana bread. I always save my overripe bananas so that we can make a loaf or two. You can also throw the overripe bananas into the freezer until you’re ready to make the banana bread. Just take them out and let them thaw for a few minutes before mashing them up and mixing them into the batter.
Need a Bisquick Substitute?Bisquick is more than just flour. It is also different from self rising four. It includes other ingredients such as a leavening agent and fat. In a medium bowl use a pastry cutter to combine:
The Best Jiffy Cornbread With Sour Cream
Combine until the mixture resembles bread crumbs. Since the fat in store bought bisquick is hydrogenated it can be stored on the pantry shelf. I use butter for the fat which means this bisquick recipe will need to be stored in an airtight container in the fridge or freezer for up to 3 months.
MIX. In a large bowl, stir together the bananas, sugar, milk, oil, vanilla and eggs. Once mixed together, add the Bisquick mix and nuts. Mix until combined and pour into the pan.
BAKE. Bake the bread for 45-55 minutes or until toothpick inserted in center comes out clean. Allow to cool for 10 minutes before removing from the bread pan. Place top side down on a wire rack, and cool completely.
How To Make Jiffy Cornbread Better
NOTE: High Altitude (3500 to 6500 feet): Heat oven to 375 F. Reduce the sugar to 1/2 cup and increase the milk to 1/3 cup. Omit the 3 tbsp of oil. Increase the bake time to 55 to 60 min.
Storage: To store, wrap the bisquick banana bread tightly and store at room temperature up to 4 days, or store in the refrigerator for up to 10 days. You can also freeze this bread for 2-3 months. Double the recipe so you have extra for the freezer. It is great to have on hand for a quick snack or when company drops by.
Generally bananas on the counter take 4+ days to ripen to the point they’re good for bread making. I have some tricks you can use to make this bread much sooner than 4 days. *These times are based off of using bananas that are just a little green.
Cream Cheese Jiffy Cornbread
Side note: Whenever I have bananas that become too ripe to eat I throw them directly in the freezer. This way I always have some on hand when I want to make bread. Allow them to thaw, trim the end of the peel, and squeeze the top. The banana will slide right out.
Serving: 10 g , Calories: 204 kcal , Carbohydrates: 28 g , Protein: 5 g , Fat: 8 g , Saturated Fat: 5 g , Cholesterol: 74 mg , Sodium: 197 mg , Potassium: 167 mg , Fiber: 1 g , Sugar: 16 g , Vitamin A: 181 IU , Vitamin C: 2 mg , Calcium: 89 mg , Iron: 1 mg
My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative - from recipes to home decor to gifts and home decor ideas. Welcome!
Peanut Butter Banana Bread Recipe
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