If you think you know cornbread, wait until you try this Super Moist Cornbread (Made with Mayonnaise) Recipe that will change your whole perspective on this classic Southern staple. It feels both comforting and delightfully indulgent, thanks to the secret ingredient—mayonnaise—that keeps every bite tender and moist without weighing it down. Perfectly golden on the outside with a rich, velvety inside, this recipe turns simple corn muffins into a full-on flavor experience that’s hard to stop eating. It’s an absolute game changer for weeknight dinners or holiday spreads!
Ingredients You’ll Need
This Super Moist Cornbread (Made with Mayonnaise) Recipe uses straightforward ingredients that you likely have on hand, each playing a key role in its texture and taste. Every element brings something special, from the creamy moisture of mayonnaise to the sweet pop of corn kernels.
- Jiffy Mix cornbread (8.5 oz): The classic base for quick and easy cornmeal flavor and perfect crumb structure.
- Eggs (2): Acts as a binding agent, giving the cornbread its rise and structure.
- Mayonnaise (½ cup): The secret hero of this recipe that adds incredible moisture and richness without making it greasy.
- Melted butter (¼ cup): Adds a subtle buttery depth and helps achieve that irresistible golden crust.
- Corn kernels (1 cup): Adds bursts of natural sweetness and delightful texture contrast.
How to Make Super Moist Cornbread (Made with Mayonnaise) Recipe
Step 1: Prep Your Oven and Pan
Start by preheating your oven to 400ºF so it’s ready to create the perfect bake. Use cooking spray to coat an 8-inch cast iron skillet. This ensures your cornbread gets that iconic crisp crust and releases easily once baked.
Step 2: Mix the Batter Together
In a large mixing bowl, combine the Jiffy Mix cornbread, eggs, mayonnaise, melted butter, and fresh corn kernels. Stir just until everything is evenly blended—you want to keep it light and airy for a tender crumb.
Step 3: Bake to Golden Perfection
Pour the batter into your prepared skillet and place it in the oven. Bake for 25 to 28 minutes, or until the top is beautifully golden brown and a toothpick inserted in the center comes out clean. That inviting aroma will tell you it’s just about ready!
How to Serve Super Moist Cornbread (Made with Mayonnaise) Recipe
Garnishes
This cornbread is fantastic straight from the oven, but you can take it over the top by adding a pat of melting butter or a drizzle of honey. A sprinkle of chopped fresh herbs like thyme or chives can also brighten it up and add a fresh pop to each bite.
Side Dishes
Serve alongside hearty meals like chili, barbecued ribs, or creamy soups. It soaks up sauces beautifully, making every bite a juicy and flavorful experience. Plus, it pairs wonderfully with collard greens or a fresh, tangy coleslaw for a well-rounded Southern feast.
Creative Ways to Present
Try cutting the cornbread into squares and using it as a base for mini cornbread sliders with pulled pork or chicken salad. You can also crumple leftovers into a flavorful cornbread stuffing or serve warm bites with dips like pimento cheese or jalapeño jelly for appetizers.
Make Ahead and Storage
Storing Leftovers
Wrap any leftover Super Moist Cornbread (Made with Mayonnaise) Recipe tightly in plastic wrap or place it in an airtight container to keep it soft. Stored at room temperature, it will last for 2 to 3 days, but storing it in the refrigerator can extend freshness to about a week.
Freezing
This cornbread freezes beautifully. Just wrap individual portions or the whole skillet tightly in plastic wrap and then in foil. It will keep well in the freezer for up to 3 months without losing its wonderful moist texture.
Reheating
Reheat slices in a warm oven at 325ºF for about 10 to 15 minutes until warmed through, which helps regain that freshly baked texture. Microwaving works too, but the oven is the best way to preserve the crisp top and tender inside.
FAQs
Can I substitute mayonnaise with something else?
Mayonnaise is the key ingredient that ensures this cornbread stays super moist, so substitutions may affect texture. However, sour cream or Greek yogurt can provide a similar creaminess with a slight tang if you prefer.
Is it okay to use canned corn instead of fresh corn kernels?
Yes, canned corn works fine when fresh corn isn’t available. Just be sure to drain it well so your batter doesn’t get too watery.
Can I make this recipe gluten-free?
If you want gluten-free cornbread, look for a gluten-free cornbread mix that works similarly to Jiffy. The mayonnaise and other ingredients stay the same, so you’ll still enjoy that fantastic moist texture.
What’s the best pan to use for this recipe?
An 8-inch cast iron skillet is ideal because it retains heat well and helps create that signature crispy edge. If you don’t have cast iron, a similarly sized oven-safe baking dish can work.
Can I add other mix-ins to this recipe?
Absolutely! Feel free to stir in diced jalapeños for heat, shredded cheese for richness, or chopped herbs for freshness. This Super Moist Cornbread (Made with Mayonnaise) Recipe is quite forgiving and perfect for customization.
Final Thoughts
This Super Moist Cornbread (Made with Mayonnaise) Recipe is truly a treasure to keep in your culinary repertoire. It lifts simple cornbread to a new level of moistness and flavor with the help of a humble secret ingredient. I promise once you try it, regular cornbread just won’t be the same. So go ahead, whip it up for your next meal, and watch everyone fall in love bite after perfectly moist bite!
Print
Super Moist Cornbread (Made with Mayonnaise) Recipe
- Prep Time: 5 minutes
- Cook Time: 28 minutes
- Total Time: 33 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
Description
This Super Moist Cornbread recipe utilizes a unique ingredient—mayonnaise—to ensure a rich, tender, and flavorful texture. Enhanced with sweet corn kernels and baked to a perfect golden brown in a cast iron skillet, this easy cornbread pairs wonderfully with hearty stews, chili, or as a comforting side to any meal.
Ingredients
Dry Ingredients
- 1 (8.5-oz) box Jiffy Mix cornbread
Wet Ingredients
- 2 eggs
- ½ cup mayonnaise
- ¼ cup melted butter
Add-ins
- 1 cup corn kernels (fresh or frozen, thawed)
Instructions
- Preheat and prepare skillet: Preheat your oven to 400ºF (204ºC). Thoroughly spray an 8-inch cast iron skillet with cooking spray to prevent sticking and help create a crisp crust.
- Mix the batter: In a mixing bowl, combine the Jiffy Mix cornbread mix, eggs, mayonnaise, melted butter, and corn kernels. Stir until all ingredients are just combined, being careful not to overmix to keep the bread light and moist.
- Bake: Pour the batter evenly into the prepared cast iron skillet. Place it in the oven and bake for 25 to 28 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Cool and serve: Remove from the oven and allow the cornbread to cool in the skillet for about 10 minutes before slicing and serving warm.
Notes
- Using mayonnaise is key to the moist texture, but feel free to substitute with an equal amount of Greek yogurt if preferred.
- This cornbread can also be baked in a greased 8-inch square baking dish if a skillet is not available.
- For an extra kick, add diced jalapeños or shredded cheese into the batter.
- Fresh or frozen corn kernels both work well; if using frozen, ensure they are fully thawed and drained.
