Super Moist Jiffy Mix Cornbread – only 5 ingredients and ready to eat in 30 minutes. The secret ingredient makes all the difference. Jiffy Mix, mayonnaise, eggs, corn, and butter. I know it sounds crazy to make cornbread with mayonnaise, but it is crazy good! This goes with everything – chicken, pork, steak, soup, chili, stews, and your holiday meal! #cornbread #jiffymix #mayonnaise
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Pin This RecipeEasy Cornbread Made with Mayonnaise
Have you ever made cornbread with mayonnaise? I know it may sound crazy, but this Jiffy Mix Cornbread made with mayonnaise is crazy good! Super moist and super delicious. I made this for dinner last month and it has quickly become a favorite at our house. A little sweet, a little crumbly, and a whole lotta yummy.
How to Make Cornbread with Mayonnaise & Jiffy Mix
We love this easy doctored up Jiffy Mix. It is SOOOO much better than the plain box recipe and just as easy to make. There are only 5 ingredients in this Super-Moist Cornbread and it is ready in 30 minutes. To make the cornbread, simply combine the Jiffy Mix with some mayonnaise, eggs, corn, and butter. Pour the batter into a baking dish, muffin tin, or small cast iron skillet and bake. That is it! SO easy!
You can use any type of corn you prefer – fresh, frozen, canned. Any of it works just fine in this recipe. If you are using frozen corn kernels, there is no need to thaw it first. It will bake right along with the cornbread and be perfect.
What to Serve with Super-Moist Jiffy Mix Cornbread
This cornbread has on repeat at our house. It is so easy to make and it goes with just about everything. Chicken, pork, steak, soups, chili, stew. Anything! It is also delicious at holiday meals. Here are a few of our favorite recipes from the blog that go great with this yummy cornbread:
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Super Moist Cornbread (Made with Mayonnaise)
Ingredients:
- 1 (8.5-oz) box Jiffy Mix cornbread
- 2 eggs
- ½ cup mayonnaise
- ¼ cup melted butter
- 1 cup corn kernels
Instructions:
- Preheat oven to 400ºF. Spray an 8-inch cast iron skillet with cooking spray.
- Mix together corn muffin mix, eggs, mayonnaise, butter, and corn. Pour batter into skillet.
- Bake for 25 to 28 minutes, until golden brown.
Notes:
Steph
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This recipe is fantastic! I add frozen corn (thawed), chopped pickled jalapeño, and grated sharp cheddar. So good.
I made this for a Sunday get together, the main course was chili, I made both muffins and a cake and used Dukes light mayonnaise. Everyone loved them and could not believe how moist they were, definitely going to be my go to cornbread recipe
This turned out GREAT! I have never been able to get moist cornbread from the jiffy mix. Added some cheese, the corn and used a glass baking dish. Turned out TOO good, as there were no leftovers and I wanted more. 🙂
I don’t have jiffy but have martha white buttermilk cornbread mix can i use in place of jiffy?
I’ve never made this with anything other than Jiffy mix, so I can not say.
Ok thank you
If you try it, let us know how it turns out.
Do you have the drain out the can of corn
yes
Finally a moist corn bread 👏. Thank you for this recipe. I left the corn out because I wanted plain cornbread and cooked it for 25 minutes in a pre-heated 8 1/2 inch cast iron skillet coated in a light layer of crisco. It was very good with a crisp bottom and moist cornbread . I bought the Duke’s Mayonnaise Cookbook and make their Banana Foster Bread which also has mayonnaise in it, hence my idea to find a recipe for cornbread with mayonnaise. Thank you.
I prefer a white cornbread flavor to the sweet , does jiffy mix only come in the sweet version ?
I’ve only seen the one box of Jiffy Mix, but they might make other types. You could check their website.
Super good and very easy! Loved the crust!
This was amazing. I didn’t have corn but did as one of your commenters suggested and added 7 oz chopped mild green chiles. This is my new go-to for cornbread. So moist. Thanks!
Woohoo!!! So glad you enjoyed it!
Sounds delicious with the green Chile.
Do you think you could use cream corn? would you need to use less mayo if you did?
It would change the recipe. Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
I can’t eat corn kernels unfortunately ‘ what do you think would be a good substitute for it?. I’m fine with ground corn. Thanks
You can leave them out.
We have missed our cornbread since going on a low carb diet. We now make it with almond flour with about 5-6 drops of cornbread extract. Still not quite right but the taste is good. The addition of the mayo might be just what we are looking for to lighten it up from being a little dense. Thanks!
Does the corn have to be added?
Yes, after draining liquid, if using canned corn. I always add a 4oz can of mild diced green peppers also.
You shouldn’t need to add the corn if you prefer to leave it out.
If you live in the Deep South, like we do, you can’t. I know I tried that once and it didn’t go over well. haha