Queen G’s Jiffy Hack Sweet Southern Cornbread
Sweet, buttery, and incredibly moist Southern cornbread made with Jiffy mix, buttermilk, sour cream, and dark brown sugar. Baked in bacon grease for perfectly golden, crispy edges.
Yield: 8-10
Prep Time: 5 minutes
Cook Time: 25 minutes
Special Equipment: cast iron skillet
Ingredients
2 boxes (8.5 oz each) Jiffy Corn Muffin Mix
2 large eggs
⅔ cup buttermilk
¾ cup full fat sour cream
6 Tbsp salted butter, melted
¼ cup packed dark brown sugar
1 to 2 Tbsp bacon grease
Directions
Preheat oven to 400°F with a cast iron skillet inside. Whisk together eggs, buttermilk, sour cream, melted butter, and brown sugar. Fold in Jiffy mix and let batter rest 5 minutes.
Carefully remove the hot skillet, add bacon grease, and swirl to coat. Pour in batter, filling no more than ¾ full.
Bake for 22 to 30 minutes until golden and the center is set. Cool 5 to 10 minutes before slicing.
For mini cornbread bites, heat bacon grease in a mini muffin tin for 3 to 5 minutes. Fill cavities ¾ full and bake at 400°F for 9 to 13 minutes. Cool 2 minutes before removing.
