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Recipe Index » Bread » Better Cornbread From A Box

Better Cornbread From A Box

December 28, 2021 · Meaghan Leave a Comment

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No need to work extra hard in the kitchen to make cornbread from scratch with my method to make better cornbread from a box. These easy box mix hacks give you the most delicious version of the classic Jiffy treat you’ve ever tasted with no extra work.

a square piece of Southern style cornbread topped with a pat of butter and drizzle of honey

Cornbread is a staple and not just at the holidays but year round.

I love serving it with a holiday meal, of course, but also with a big bowl of chili or soup or even in the morning with butter and jam for breakfast.

However, I don’t love making it from scratch.

I prefer to dress up a lowly box mix to make it something really special.

With a couple of additions to the recipe on the box, you get the most moist and delicious cornbread you’ve ever tasted with no more work than making the mix!

a stack of better boxed cornbread on a wire baking rack

Ingredients

To make this you’ll need:

  • Corn muffin mix– I recommend using Jiffy corn muffin mix. Use 2 8.5 ounce boxes of it.
  • Mayonnaise– Use real mayo and not Miracle Whip or fat free/low fat mayo. The recipe won’t work. Hellmans is best but if you can’t find it, then use Blue Plate. When those two brands are unavailable, go for Dukes.
  • Eggs
  • Butter– Use salted butter here and not unsalted butter. Melt it before using it.
  • Milk– Go for whole milk for the best results. You could also sub buttermilk, or even half & half in a pinch.

a batch of better cornbread made from a box in a parchment lined metal baking pan

How to Make

To make this jazzed up cornbread, start by whisking the mayonnaise and eggs together in a large mixing bowl until they are evenly combined.

Then, whisk in the melted butter and milk.

Now whisk in the corn muffin mix until evenly combined and the mixture is only slightly lumpy.

Pour the batter into a 9×13″ baking dish you’ve sprayed with non stick cooking spray, spreading it out evenly with a spatula.

Bake the cornbread at 400° for 30-35 minutes, or until golden brown on top and a toothpick inserted in the center comes out clean.

Remove the cornbread from the oven and let it rest for a full 5 minutes before slicing and serving.

Enjoy!

a slice of golden cornbread with a bite taken out of one corner

What to Serve with Cornbread

I love cornbread with so many things. It pairs well with:

  • Chili
  • Other soups
  • Fried chicken
  • Beef stew
  • Jambalaya
  • Gumbo
  • Ribs and other barbecue dishes
  • Collard Greens

You can also serve it for breakfast either as a side to eggs, bacon, and sausage or own its own with a big slab of butter and jam.

I also love using it to make stuffing.

slices of better cornbread from a box stacked on a wire cooling rack with a pat of butter and drizzle of honey on top

Storing Leftovers

Store leftover cornbread in an airtight container on the counter for 2 to 3 days.

Tips and Tricks

  • While nonstick cooking spray works to prevent most sticking, lining your baking sheet with a parchment paper baking sheet with the excess to hanging over the sides of the pan will prevent any and all sticking. This will allow you to pull it out easily without any crust or crumbs getting stuck behind.
  • Don’t skip the cooling stage. This prevents the cornbread from crumbling or falling apart when cut.
  • You can use or serve this recipe as you normally would cornbread, but for an extra special finish we like to top ours with a pat of butter & a drizzle of honey.

a square piece of Southern style cornbread topped with a pat of butter and drizzle of honey

Other Easy Southern Recipes

This better cornbread from a box is one of my favorite southern style treats to enjoy. Make it and be prepared to be wowed by how much yummier it is!

Looking for other southern recipes? Try these:

  • Crockpot Ham & Bean Soup
  • Southern Hoppin’ John Recipe
  • Southern Style Tomato Gravy
  • Slow Cooked Collard Greens

If you’ve tried this BETTER CORNBREAD FROM A BOX, or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!

a square piece of Southern style cornbread topped with a pat of butter and drizzle of honey

Better Cornbread From A Box

No need to work extra hard in the kitchen to make cornbread from scratch with my method to make better cornbread from a box. These easy box mix hacks give you the most delicious version of the classic Jiffy treat you've ever tasted with no extra work.
4.25 from 4 votes
Print Pin Rate
Course: Breakfast, Dinner, Side Dish
Cuisine: American, Southern
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 12
Calories: 383kcal
Author: Meaghan - The Quicker Kitchen

Ingredients

  • 2 8.5 oz boxes Jiffy corn muffin mix
  • 1 cup mayonnaise
  • 2 large eggs
  • 1 stick salted butter (1/2 cup) melted
  • 2/3 cup milk

Instructions

  • Add the mayonnaise and eggs to a large mixing bowl. Using a wire whisk, mix them together until evenly combined.
  • Add the melted butter & milk to the egg mixture, whisking again until evenly combined.
  • Add the corn muffin mix to the mixing bowl, and whisk together just until evenly combined and only slightly lumpy.
  • Spray a 9x13" baking dish with non stick cooking spray, and then pour the prepared batter into the dish. Use a spatula to evenly spread the batter out.
  • Bake the cornbread at 400° for 30-35 minutes, or until golden brown on top and a toothpick inserted in the center comes out clean.
  • Remove the cornbread from the oven and let it rest for a full 5 minutes before slicing and serving.

Notes

  • While nonstick cooking spray works to prevent most sticking, lining your baking sheet with a parchment paper baking sheet with the excess to hanging over the sides of the pan will prevent any and all sticking. This will allow you to pull it out easily without any crust or crumbs getting stuck behind.
  • Don't skip the cooling stage. This prevents the cornbread from crumbling or falling apart when cut.
  • You can use or serve this recipe as you normally would cornbread, but for an extra special finish we like to top ours with a pat of butter & a drizzle of honey.

Nutrition

Calories: 383kcal | Carbohydrates: 29g | Protein: 5g | Fat: 28g | Saturated Fat: 9g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 532mg | Potassium: 81mg | Fiber: 3g | Sugar: 9g | Vitamin A: 361IU | Vitamin C: 1mg | Calcium: 47mg | Iron: 1mg
Tried this recipe?Let us know how it was! Share on Instagram @thequickerkitchen or mention us #thequickerkitchen!

recipe adapted from South Your Mouth

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Bread, Breakfast, Dinner, Quick & Easy, Side Dish

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