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
Scale
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.
