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Jiffy Cornbread Recipe

Sharon Best Profile PictureSharon Best
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Prep Time 5 minutes
Cook Time 20 minutes
Cooling Time 15 minutes
Total Time 40 minutes
Course Side Dish
Cuisine American
Servings 12 servings
Calories 107 kcal

Ingredients
  

  • 1/2 cup unsalted butter melted, plus more for serving
  • 1/2 cup sour cream
  • 1/4 teaspoon kosher salt
  • 2 1/2 tablespoons granulated sugar optional, for sweeter cornbread
  • 2 large eggs beaten
  • 1 package Jiffy Corn Muffin Mix (8.5 ounces)

Instructions
 

  • Preheat your oven to 375°F and lightly grease an 8x8-inch baking pan.
  • In a large bowl, combine the melted butter, sour cream, salt, and optional sugar.
  • Beat in the eggs until the mixture is smooth.
  • Stir in the corn muffin mix until just combined. It is fine if the batter is a little lumpy.
  • Spread the batter evenly in the pan. Bake for 16-20 minutes, until the top is golden and a toothpick inserted in the center comes out clean.
  • Let the cornbread cool in the pan for 10-15 minutes, then cut into squares and serve warm with butter.

Nutrition

Calories: 107kcalCarbohydrates: 3gProtein: 1gFat: 10gSaturated Fat: 6gSodium: 64mgFiber: 0.01g
Keyword Jiffy Cornbread
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