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There’s something comforting about a warm slice of homemade cornbread. Whether it’s served alongside a bowl of chili, a plate of smoky baked beans, or a backyard barbecue, cornbread has a way of making every meal feel complete.
This easy version starts with a couple of boxes of Jiffy Corn Muffin Mix—a shortcut that generations of Southern cooks have happily embraced. With the addition of buttermilk, butter, and just a touch of sugar, it bakes up moist, tender, and full of classic homemade flavor.
It’s one of our favorite recipes to make in the RV because it comes together in minutes, uses simple pantry ingredients, and pairs with just about everything. Whether you’re feeding family around the kitchen table or enjoying dinner at your campsite, this Southern cornbread is sure to become a regular part of your meal rotation.
Pull out the butter, pour a glass of sweet tea, and enjoy a slice while it’s still warm—you’ll understand why this recipe travels with us wherever we go.
Why You’ll Love This Recipe
- Uses simple pantry ingredients.
- Starts with Jiffy mix but tastes homemade.
- Moist and tender every time.
- Ready in about 35 minutes.
- Perfect with soups, chili, barbecue, and baked beans.
Equipment We Use
Southern Cornbread
Ingredients
Equipment
Method
- Preheat oven to 425°F.
- Lightly grease an 8×8-inch baking pan.
- In a large bowl, combine the Jiffy Corn Muffin Mix, buttermilk, egg, sugar, and melted butter.
- Stir just until combined. Do not overmix.
- Pour batter into the prepared pan.
- Bake for 25 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
- Allow to cool for a few minutes before slicing and serving.
Notes
- Jiffy Corn Muffin Mix makes this recipe quick without sacrificing homemade flavor.
- Buttermilk creates a softer, richer crumb, but regular milk works well too.
- Don’t overmix the batter—stir just until the dry ingredients are moistened.
- Delicious served warm with butter, honey, or homemade jam.
Tips
- Don’t overmix the batter or the cornbread can become dense.
- Buttermilk adds a richer flavor, but regular milk works just fine.
- Brush the top with melted butter after baking for an extra-soft crust.
Variations
- Stir in shredded cheddar cheese.
- Add diced jalapeños or Green Chiles for a Southwestern kick.
- Mix in whole kernel corn for extra texture.
- Serve warm with butter and honey.
What to Serve With
- Southern Baked Beans
- Road Tested Classic Meatloaf
- Southern Coleslaw
- Homemade Chili
- Beef Stew
- BBQ Ribs
- Pulled Pork
- Fried Chicken
Storing Leftovers
Store covered at room temperature for up to 2 days or refrigerate for up to 5 days.
Warm individual slices in the microwave for about 15 seconds or wrap in foil and reheat in the oven.
From Our RV Kitchen
This is our go-to cornbread because it’s dependable, quick, and uses ingredients we almost always have on hand in the trailer. We love making it alongside a pot of chili or baked beans after a day of exploring. Sometimes the simplest recipes become the family favorites, and this one definitely has.
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