Nana’s Jiffy Cornbread

I’ll start this by saying, if you don’t like sweeter cornbread then this is not the recipe for you! However, I encourage you to try it once. It’s absolutely my favorite cornbread in the whole world. It’s sweet but not like cake. Ty’s Dad said it’s the best cornbread he has EVER had! I share a savory, healthy from scratch cornbread as well but this recipe is for ya’ll who like cornbread a little sweet!

I’ve eaten & made a lot of cornbread but none are as good as my Nana’s cornbread was. It’s so soft, buttery & a bit sweet but not dense, it’s very fluffy. It’s not made from scratch but it’s perfect just how is. It is so delicious served with her Homemade Vegetable Soup.

When my Mama got married she had no idea how to cook so my Nana wrote her many letters with recipes included. I love how she writes in this one “Watch this pan it will catch FIRE & burn your house down.”

We have laughed because I followed this recipe and I couldn’t get it to taste just like Nana’s. It was a bit dry. I called my sister and she said “Nana may have made it that was some times, but every time I was there she sure didn’t use corn meal, just Jiffy mix. She wanted ya’ll to think she was fancy or something.” I guess Nana wanted us to think it was more homemade than it was by adding corn meal.

Jiffy’s main ingredients are wheat flour, degerminated yellow corn meal, sugar and animal shortening.

The trick to making this cornbread more moist than the box directions is to add 1/4 cup more milk per box of Jiffy! To get that crispy edge, heat your cast iron skillet or cake pan and butter in the oven while your cornbread mix rest on the counter.

Nana’s Jiffy Cornbread

Recipe by Paige MurrayCourse: BreadCuisine: SouthernDifficulty: Easy

Servings

12

servings

Prep time

10

minutes

Cooking time

20

minutes

Calories

203

kcal

Protein

4

Carbs

28

Fats

7

Ingredients

• 2 boxes of Jiffy cornbread mix

• 2 eggs

• 1 1/3 cups of milk (I used 2%)

• 1-2 tablespoons of butter for the skillet.

Directions

• Preheat oven to 400.
• In a bowl combine Jiffy mix, eggs and milk.
• Don’t over mix, just make sure it’s all moistened. It’s ok to have lumps in it.
• Let cornbread mix sit for 5 minutes while you warm up the skillet.
• Put butter in an oven proof dish (I use a cast iron skillet).
• Put skillet or pan in the oven. Heat butter for 5 minutes. Don’t let it smoke but let it get hot.
• Once oil is hot, remove from oven and pour cornbread mix into the skillet or pan.
• Bake in oven for 20 minutes.

Notes

• Nutrition calculated using 2% milk and 1 tablespoon of butter for the skillet.