Recipe notes: To make the cornbread entirely from scratch instead of using the Jiffy mix, combine 2/3 cup all-purpose flour, 1/2 cup yellow cornmeal, 1/3 cup sugar, 1 tablespoon baking powder, 1/2 teaspoon kosher salt and 2 tablespoons vegetable oil in a large bowl before proceeding with the rest of the recipe.
The cornbread is best the day it is made, but if you prefer, it can be baked 1 day in advance and stored, tightly wrapped, at room temperature.
Scale and get a printer-friendly version of the recipe here.
- Butter, for greasing the pan
- One 8 1/2-ounce package Jiffy Corn Muffin Mix
- 1/3 cup whole or low-fat buttermilk
- 1 large egg
- 1/2 teaspoon fine sea salt
- 1 to 2 scallions, thinly sliced
- 1 cup frozen roasted corn, thawed under cool tap water and patted dry
Preheat the oven to 400 degrees with the rack in the middle. Grease an 8-inch square pan with butter and line the pan with parchment paper.
In a large bowl, whisk together the corn muffin mix, buttermilk, egg and salt — the batter will be slightly lumpy. Stir in the scallions and corn until evenly distributed. Scrape the batter into the pan and smooth the top. Bake for 20 to 25 minutes, until a tester inserted in the center comes out clean.
Let cool in the pan on a wire rack for about 10 minutes, then using a round-edged knife loosen the edges, turn out the slab, cut into squares and serve warm.
From Voraciously lead writer Becky Krystal; adapted from a recipe on the Jiffy corn muffin mix package.
Tested by Becky Krystal; email questions to email@example.com.
Scale and get a printer-friendly version of the recipe here. The nutritional analysis is based on 12 servings.
For links to the other recipes in this package, read the story: Turn back-of-the-package recipes into a memorable Thanksgiving meal with these simple upgrades
Calories: 90; Total Fat: 3 g; Saturated Fat: 1 g; Cholesterol: 20 mg; Sodium: 270 mg; Carbohydrates: 16 g; Dietary Fiber: 0 g; Sugars: 4 g; Protein: 2 g.