cornbread recipe with jiffy mix
- The Best cornbread recipe with jiffy mix
- Quick Jiffy Mix Cornbread with Tomato Garlic Sauce
- 🥘Ingredients
- 👨🍳Directions
- 🔧Equipment
- 📊Nutrition Facts (per serving)
- 📝Notes
- Watch Video Of How Quick Jiffy Mix Cornbread with Tomato Garlic Sauce Works
- ❓ Frequently Asked Questions About Quick Jiffy Mix Cornbread with Tomato Garlic Sauce
The Best cornbread recipe with jiffy mix
I love how Jiffy Mix makes cornbread so effortless, especially when life gets busy. No measuring cups, no fussing with wet ingredients—just dump the mix, pour it into a pan, and let it bake. It’s the kind of recipe that feels like a hug in a bowl. And because it’s made with whole wheat or bran versions of the mix, it’s a little healthier than traditional cornbread, with a touch more fiber and nutrients. It’s also great for meal prep because it keeps well in the fridge for a few days, so you can have cornbread ready whenever you need it. Plus, it’s a crowd-pleaser—whether you’re serving it at a family gathering or just making it for a simple weeknight meal.
Quick Jiffy Mix Cornbread with Tomato Garlic Sauce
A simple, flavorful cornbread baked with a store-bought mix and topped with a tangy tomato-garlic sauce. Perfect for breakfast or a cozy side dish.
🥘Ingredients
- 1 box (10.5 oz) Jiffy Cornbread Mix
- 1 cup milk
- 1 egg
- 1 tbsp melted butter
- 1/2 cup shredded cheddar cheese
- 1 cup tomato sauce
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1/2 tsp dried oregano
- Salt and pepper to taste
👨🍳Directions
-
1
Preheat oven to 400°F (200°C). Grease a 9-inch oven-safe skillet or baking dish lightly with butter. -
2
Follow the package instructions for the Jiffy Cornbread Mix, using milk, egg, and melted butter as directed. Stir in shredded cheese until evenly distributed. -
3
In a small bowl, heat tomato sauce in a microwave-safe container for 30–45 seconds until warm. Stir in minced garlic, olive oil, oregano, salt, and pepper. -
4
Pour the cornbread batter into the prepared skillet. Spread the tomato-garlic sauce evenly over the top. -
5
Bake for 20–25 minutes, or until the cornbread is golden brown and a toothpick inserted comes out clean.
🔧Equipment
- Mixing bowls
- Whisk
- Oven-safe skillet or baking dish
- Knife and cutting board
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Quick Jiffy Mix Cornbread with Tomato Garlic Sauce Works
❓ Frequently Asked Questions About Quick Jiffy Mix Cornbread with Tomato Garlic Sauce
1. What is the best way to ensure my Jiffy Cornbread stays moist?
Use the recipe as directed, but for extra moisture, brush the top with melted butter after baking. Avoid overcrowding the pan, and let it cool slightly before slicing to prevent sogginess.
2. Can I substitute ingredients in this recipe?
Stick to the original mix for best results, but you can replace milk with unsweetened almond milk or a splash of buttermilk. For a slight sweetness boost, add 1 teaspoon of honey or maple syrup to the wet ingredients.
3. How do I know if my cornbread is done?
Insert a toothpick into the center—it should come out clean or with just a few crumbs. The edges should be golden brown, and the top should puff slightly. If the center looks underdone, let it bake 1–2 minutes longer.
4. Why does my cornbread turn out dense instead of fluffy?
Overmixing the batter or not baking it long enough can make it dense. Preheat the oven fully, avoid stirring after mixing, and let it bake until fully set. If the mix is too thick, add 1–2 tablespoons of milk to thin it slightly before baking.
5. Can I make this cornbread ahead of time?
Yes, but store it in an airtight container at room temperature for up to 2 days. To reheat, warm it in a 350°F oven for 5–10 minutes or toast slices in a toaster. Cornbread tastes best fresh, but reheating preserves texture.
