Honey Butter Cornbread Recipe
The Best Jiffy Cornbread EVER - Enjoy sweet honey butter cornbread in just 25 minutes. It's easy, semi-homemade, and a guaranteed hit!
Servings: 9 Servings
Calories: 258kcal
Equipment
- 8 x 8 glass baking dish
Ingredients
- 1.5 cups Jiffy Corn Muffin Mix
- 1 eggs
- ⅓ cup milk
- ½ cup butter 1 stick
- ½ cup honey
Instructions
- Pre-heat oven to 400°F. Place oven rack to center position and pre-heat the oven to 400°F.
- Prepare Bottom Honey Butter Layer. Melt butter in the baking dish in the microwave for 1 minute. Drizzle honey evenly over the melted butter, but do not mix. Set aside.½ cup butter, ½ cup honey
- Prepare Basic Jiffy Batter. In a medium bowl, whisk together Jiffy Corn Muffin Mix, egg, and milk until just combined. Some lumps are fine.1.5 cups Jiffy Corn Muffin Mix, 1 eggs, ⅓ cup milk
- Pour Jiffy Batter. Pour batter evenly over the honey butter layer. Do not stir.
- Bake. Bake for 15-20 minutes, until golden brown and a toothpick inserted in the center comes out clean.Note: The honey butter bottom layer will be bubbling when it comes out of the oven and ooey-gooey when it cools.
- Serve. Let cool slightly before slicing. Enjoy warm!
Video
Notes
Variations
- Corn Muffins – Bake in a muffin tin for individual portions.
- Jiffy Corn Casserole – Add whole corn and creamed corn.
- Southern Cornbread – Sweeter and more cake-like. The perfect thing to make in a cast iron skillet.
- Jalapeño Cornbread – Mix in diced jalapeños for a spicy kick.
- Slow Cooker Corn Pudding – A creamy, indulgent version made in a crockpot.
Top Tips
- Double It! Double the recipe for large gatherings. Use a 9x13-inch Pyrex pan and bake for approximately 30 minutes.
- Don’t Over-mix the Batter. Stir the ingredients until just combined. Over-mixing can make the cornbread dense instead of light and fluffy.
- Use a Glass Baking Dish. Use a glass (Pyrex) baking dish so that you can see what the middle looks like. It needs to look done and not soupy.
- Let the Batter Rest. Allow the batter to sit for 5 minutes before baking. This helps the dry ingredients absorb moisture, resulting in a softer texture.
- Test with a Toothpick. Test for doneness by inserting a toothpick into the center of the cornbread. If the toothpick comes out clean, it's done.
Nutrition
Calories: 258kcal | Carbohydrates: 32g | Protein: 3g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 47mg | Sodium: 284mg | Potassium: 60mg | Fiber: 2g | Sugar: 21g | Vitamin A: 383IU | Vitamin C: 0.1mg | Calcium: 31mg | Iron: 1mg
