Ultimate Moist Jiffy Cornbread Recipe with Mayo
Unlock the secret to the moistest, most tender cornbread you’ve ever tasted using a simple pantry hack. This recipe upgrades standard Jiffy mix with Duke’s mayonnaise and melted butter for a Better-Than-Homemade side dish that’s ready in 30 minutes.
- Total Time30 minutes
- Yield9 squares 1x
Ingredients
Units
Scale
Dry Ingredients
- 2 boxes Jiffy Corn Muffin Mix (8.5 oz each)
Wet Ingredients
- 1 cup Duke's mayonnaise (full fat recommended)
- 2 Eggs (large)
- 6 tbsp Butter (melted)
- 0.66 cup Milk or buttermilk
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C). Grease a 9-inch square baking pan or a cast-iron skillet generously with butter or cooking spray.
- Mix Wet Ingredients: In a large mixing bowl, whisk together the Duke’s mayonnaise, eggs, melted butter, and milk (or buttermilk) until the mixture is completely smooth and well combined.
- Add the Mix: Add the two boxes of Jiffy Corn Muffin Mix to the wet ingredients. Stir with a spatula until just combined. Do not overmix; a few lumps are fine.
- Bake: Pour the batter into the prepared baking pan or skillet and smooth the top. Bake for 20-25 minutes, or until the top is a deep golden brown and a toothpick inserted into the center comes out clean.
- Cool and Serve: Let the cornbread cool in the pan for a few minutes to set before slicing into squares to serve.
Notes
For an extra crispy crust, preheat your cast-iron skillet in the oven while it warms up, then pour the batter into the hot skillet.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Bread, Side Dish
- Cuisine: American, Southern
Nutrition
- Calories: 340
- Sugar: 14
- Sodium: 480
- Fat: 20
- Saturated Fat: 7
- Carbohydrates: 36
- Fiber: 1
- Protein: 5
