Ingredients
Scale
- 1 box (8.5 oz) Jiffy Corn Muffin Mix
- 1 large egg, room temperature
- 1/3 cup whole milk (or buttermilk for extra tang)
- 1/4 cup full-fat sour cream
- 2 tablespoons salted butter, melted and slightly cooled
- 1 tablespoon honey or granulated sugar (optional, for sweetness)
Instructions
- Start by preheating your oven to 400°F (200°C). While the oven warms up, grease an 8×8-inch baking pan or a 9-inch cast iron skillet with cooking spray or a light coating of butter. If using a cast iron skillet, you can place it in the oven while it preheats to get a crispier bottom crust.
- In a medium-sized mixing bowl, whisk the egg until the yolk and white are fully combined. Add the milk, sour cream, melted butter, and honey. Whisk these wet ingredients until the mixture is smooth. Gently fold in the Jiffy corn muffin mix. Use a spatula to stir until just combined; it is perfectly fine if there are a few small lumps remaining in the batter.
- Pour the batter into your prepared baking pan or hot skillet, smoothing the top with your spatula. Place the pan in the center rack of the oven and bake for 18 to 22 minutes. The cornbread is done when the edges are golden brown and a toothpick inserted into the center comes out clean. Remove from the oven and let it rest for at least 5 minutes before slicing and serving.
- Cook Time: 25 minutes