Easy Cornbread Recipe



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Homemade Easy Cornbread recipe

This easy cornbread recipe is an easy and especially delicious variation on regular cornbread submitted by one of our readers, Gail. It just takes a couple minuted to out together and then you can bake it while you prepare the rest of your meal!

Easy Cornbread Recipe

2 boxes Jiffy Mix
2-4 tsp. grated onion
1/2 cup vegetable oil
1 can creamed corn
1 cup grated cheese

Mix and pour into a 9×13 pan and bake at 350 degrees until done, about 20-30 minutes.

 

Tip:

One of the best ways to cook this easy cornbread recipe or any cornbread is in a cast iron skillet greased with bacon grease. If you can, heat the skillet nice and hot before pouring the batter in. I sometimes place the skillet in the oven while I am preheating it and mixing the batter. I then pull it out, grease it and pour in the batter. Be careful you don’t burn yourselves. Thanks Gail for the recipe!!
Tawra



 

Photo By: davidpbaxter

Comments

  1. Trish says

    Jiffy cornbread mix is tasty but very sweet. Here is a ‘clone’ recipe from chowhound.com

    This recipe is equal to one 8.5 ounce box of Jiffy Corn Muffin Mix

    Makes 8.5 ounces (equal to 1-box of Jiffy Corn Muffin Mix) Makes 1-1/2 cups of mix Makes 6 corn muffins

    .INGREDIENTS
    2/3 cup all purpose flour

    1/2 cup yellow corn meal

    3 Tbsp granulated sugar

    1 Tbsp baking powder

    1/4 tsp salt

    2 Tbsp vegetable oil

    1 egg

    1/3 cup milk

    INSTRUCTIONS
    Combine flour, corn meal, sugar, baking powderand salt. Mix well with whisk.
    Whisk in vegetable oil and mix until dry mixture
    is smooth and lumps are gone.

    If another recipe is calling for a box of Jiffy Corn Muffin Mix, add the above mixed ingredients to that recipe.
    If you wish to make Corn Muffins, continue with instructions below.
    Preheat oven to 400F.Combine above mixture with egg and milk. Mix well.
    Fill muffin tins 1/2 full.
    Bake 15-20 minutes
    Makes 6 muffins.

    (egg and milk are for mixing together a batter)

    • says

      You are right Trish you can use your recipe or if you all have a favorite recipe and there is a good one in Dining on a Dime if you need another one. The reason we used the Jiffy Mix is because the recipe was for really quick and easy.

  2. says

    With corn meal I make johnny cake some times and serve it for breakfast with bacon and maple syrup.
    Or when the boys were little on cold winter morning I made spoon bread but never whipped the egg whites. They loved that.
    I have only made corn bread once or twice and we found it too dry but I may try different recipes some day.
    this one sounds interesting but I too was wondering what jiffy mix was. Sounds nice and fast.

    • says

      Jiffy mix is the same as a cake mix but for corn bread. Instead of making cornbread from scratch you can use the jiffy mix. Being to dry is often a problem with cornbread. I for years have always had to eat any cornbread I try with lots of butter and syrup on it because of that but when we wrote Dining we found the most unbelievable recipe which we put in there. It is almost like eating a moist cake. I don’t use butter or syrup any more with that recipe. It isn’t for the faint of heart because it calls for 1/2 cup of butter but boy is it good.

      Dining on a Dime Cornbread

      2 cups Baking mix (Bisquick)
      1/2 cup cornmeal
      1/2 cup sugar
      1/2 cup butter, melted
      1 tsp. baking powder
      2 eggs
      1 cup milk
      Preheat oven to 350 degrees. Mix all ingredients until smooth. Pour in 8×8 greased pan and bake for 30 mins.

  3. Grizzly Bear Mom says

    KFC’s cornmuffins: 1 box Jiffy white cake, 1 box Jiffy Corn Bread. Mix with each’s ingredients and bake. Yummy.

  4. Deborah says

    I use a cast iron skillet every time. Even in the summer! I learned to “bake” my cornbread on the stovetop from my Aunt Florence. Heat the skillet, use bacon grease, pour in the batter, turn down the heat and when it is browned around the edge, flip it. Takes some skill to flip without making a mess but it’s worth it. Let it “bake” a while longer, then serve it up warm and buttery. I have done scones, biscuits and english muffins the same way. Love my cast iron!

  5. Jim says

    I grew up on Buttermilk Corn Bread, a true southern tradition. It is not sweet at all. Using the corn bread recipe for the Jiffy mix, omit the sugar and substitute 1/2 cup of butter milk (I use whole buttermilk) for the milk. I also use more oil, 1/4 cup, for a more moist cake. Cast iron, is great! I inherited my late mothers cornbread iron skillet. The only thing that has ever been made in this pan is corn bread. My sister and I fought for that skillet! My children are eyeing the pan for their families too. I guess my days are numbered.

  6. Marilyn says

    I am proud to say Jiffy mixes are made right here in my home state, Michigan and are available in all major grocery stores. The recipes sound good, I will try them.

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