Oh my, are you ready to bake the most delightful honey cornbread that’s both sweet and moist? This Jiffy honey cornbread recipe is your ticket to a quick, easy, and absolutely delicious side dish that pairs perfectly with any meal. Let’s get baking!
Why This Recipe Works
- Uses Jiffy corn muffin mix for a foolproof base that’s always a hit.
- Honey adds a natural sweetness and moisture that elevates the cornbread.
- Simple ingredients come together in minutes for a hassle-free baking experience.
- Perfect balance of sweet and savory flavors that appeal to all taste buds.
- Versatile recipe that can be customized with add-ins like cheese or jalapeños for an extra kick.
Ingredients
- 1 box Jiffy corn muffin mix
- 1/3 cup milk
- 1 egg
- 1/4 cup honey
- 2 tbsp melted butter
Equipment Needed
- 8×8 inch baking pan
- Mixing bowl
- Whisk
- Measuring cups and spoons
Instructions
Preheat and Prepare
Start by preheating your oven to 400°F. Grease your 8×8 inch baking pan with a bit of butter or non-stick spray to ensure your cornbread doesn’t stick. This step is crucial for easy removal and clean slices.
Mix the Ingredients
In a mixing bowl, combine the Jiffy corn muffin mix, milk, egg, honey, and melted butter. Whisk until just combined; overmixing can lead to dense cornbread. The batter should be slightly lumpy – that’s perfectly fine!
Bake to Perfection
Pour the batter into the prepared baking pan and smooth the top with a spatula. Bake for 15-20 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. The aroma will be irresistible!
Cool and Serve
Allow the cornbread to cool in the pan for about 5 minutes before transferring it to a wire rack. This resting period helps it set, making it easier to slice. Serve warm with a drizzle of honey for extra sweetness.
Tips and Tricks
For an even moister cornbread, try substituting the milk with buttermilk. The acidity in buttermilk tenderizes the gluten, resulting in a softer texture. If you’re out of honey, maple syrup makes a great substitute, offering a different but equally delicious flavor profile. Always check your cornbread a few minutes before the suggested baking time, as oven temperatures can vary. Lastly, for a crispier edge, bake in a cast-iron skillet preheated in the oven.
Recipe Variations
- Add 1/2 cup shredded cheddar cheese for a savory twist.
- Mix in 1/4 cup diced jalapeños for a spicy kick.
- Stir in 1/2 cup corn kernels for extra texture and sweetness.
- Swap honey for brown sugar for a deeper, molasses-like sweetness.
- Top with a cinnamon-sugar mixture before baking for a dessert-like version.
Frequently Asked Questions
Can I make this recipe gluten-free? Yes, simply use a gluten-free corn muffin mix in place of the Jiffy mix. Ensure all other ingredients are gluten-free as well.
How do I store leftover cornbread? Wrap it tightly in plastic wrap or store in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to a week.
Can I freeze this cornbread? Absolutely! Wrap individual slices in plastic wrap and freeze in a zip-top bag for up to 3 months. Thaw at room temperature or warm in the microwave.
Summary
This Jiffy honey cornbread recipe is a quick, easy, and delicious way to enjoy a classic side dish. With its perfect balance of sweetness and moisture, it’s sure to become a favorite. Customize it with your favorite add-ins or enjoy it as is for a truly comforting treat.