Real Recipes From Real Home Cooks ®

ez box cornbread hack

Recipe by
Diana Perry
Martinez, GA

I found most of the basics for this online, and then changed a few things to try to make it more like my iron skillet cornbread without as much work. It is a SWEET cornbread. Leave out the sugar if you prefer. Be sure to use a metal 9X13" pan and let it get good and hot before adding the batter. The recipe works great cut in half, which was I did for hubby and me. I used a standard bread pan for the halved recipe.

yield 8 serving(s)
prep time 10 Min
cook time 30 Min
method Bake

Ingredients For ez box cornbread hack

  • 2 box
    jiffy corn muffin mix or like substitute
  • 1 c
    sour cream
  • 2
  • 8 oz
    butter, melted
  • 2/3 c
  • 3 Tbsp

How To Make ez box cornbread hack

  • 1
    Preheat oven to 400 degrees. Lightly rub bacon drippings on metal pan and put into oven right before adding the batter. Want the pan hot, but don't let the drippings smoke.
  • 2
    Combine sour cream and the eggs in medium mixing bowl. Whisk together until eggs are beaten well. Whisk in cooled melted butter.
  • 3
    When oven is preheated add the corn muffin mix to the sour cream mixture and stir until just combined. Do NOT over mix. You will have some lumps, but that is ok.
  • 4
    Pour in your heated 9X13" pan. Bake for about 25-35 minutes or until golden brown. Great served hot, but also great the next day with some butter & preserves.