Cornbread is one of those controversial foods.
People are steadfast in their beliefs on what they think cornbread should be. My mom is adamant it should NOT be sweet. I’ve met others who insist on putting whole kernel corn in theirs. Cast iron or baking dish? Soft or firm?
I’m a fan of almost every cornbread out there. I don’t stick to just one type and proclaim it superior. I’ve made cheesy, spicy, spoon bread, and honey. I like them all equally.
However, this recipe might be my new favorite. And it all starts with a box of Jiffy.
If you like your cornbread sweet, you’ll love this recipe. If you like your cornbread moist, you’ll love this recipe. If you like corn kernels in your cornbread, you’ll also love this recipe.
This cornbread is so moist it will crumble apart in you hands. It’s amazing.
There’s a reason why this cornbread turns out so incredible: it has a secret ingredient inside, mayonnaise! It makes this cornbread moist and flavorful.
Enjoy!
Extra Moist Jiffy Cornbread
Extra moist, extra sweet cornbread that's baked to perfection.
Ingredients
Directions
- Preheat oven to 400 degrees. Spray a square (8×8 or 9×9) baking dish with cooking spray.
- In a large bowl, whisk together corn muffin mix, eggs, mayonnaise, butter and corn until well combined.
- Bake for 25 to 28 minutes or until golden brown and a toothpick inserted in the middle comes out clean.
Similar to mine,I use the smallest can of cream corn instead of whole kernel.