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.
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!
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.
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!
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.
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.
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!
Better Cornbread From A Box
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
recipe adapted from South Your Mouth
