This Jiffy Cornbread recipe copycat is the best one you will ever taste! It is perfectly sweet, soft, tender and melt in your mouth with a moist texture.
Servings: 20 muffins
Calories: 99kcal
Equipment
Ingredients
- ▢ 1 1/4 cup cornmeal
- ▢ 3/4 all-purpose flour
- ▢ 1/2 cup granulated sugar
- ▢ 1 teaspoon baking powder
- ▢ 1 teaspoon baking soda
- ▢ 1 teaspoon salt
- ▢ 1 1/4 cups buttermilk room temperature
- ▢ 1 large egg room temperature
- ▢ 1/4 cup vegetable oil
Instructions
Preheat oven to 400 degrees and line muffin pan with muffin liners.
In a large bowl, whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt until combined.
In a separate medium sized bowl, whisk together buttermilk, egg, and oil until combined then pour wet ingredients into dry ingredients and mix until it just comes together. No need to overmix but make sure it is well combined.
Add batter to muffin liners going about ⅔-¾ of the way up and bake for 14-20 minutes or until a toothpick inserted into the center of the muffin comes out clean. Allow to cool and enjoy.
Video
Notes
Leftovers can be stored at room temperature in an airtight container or wrapped in aluminum foil. It will stay fresh for 1-2 days at room temperature.
I don’t recommend putting leftovers in the fridge as it will dry the cornbread out.
If you want to keep it for even longer, the freezer is the way to go. To freeze it, wrap it tightly in aluminum foil or plastic wrap, and then place it in a resealable plastic bag. It will stay fresh for 2-3 months in the freezer.Nutrition
Calories: 99kcal | Carbohydrates: 13g | Protein: 1g | Fat: 4g | Cholesterol: 12mg | Sodium: 190mg | Potassium: 75mg | Sugar: 5g | Vitamin A: 50IU | Calcium: 28mg | Iron: 0.4mg