Better Than Homemade Cornbread - A Jiffy Hack with Duke's Mayo!

Duke’s Mayonnaise and Jiffy Corn Muffin Mix come together to make this quick and easy cornbread recipe that’s so super moist on the inside and crispy and golden on the outside! 

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I thought I had the best Jiffy cornbread recipe hack on the planet with my Spiffy Jiffy Cornbread recipe. I mean, I still LOVE it, but y’all… 

Y’ALL.

Something happened.

And I don’t even know how to emphasize the magnitude of the awesomeness that is this cornbread recipe. And I’m not even trying to be cute or sell you on it. 

You don’t want to try it? Fine. But I’m telling you, if you make this, it will turn your cornbread world upside down.

My Canadian husband, who doesn’t even get excited about cornbread, ate 6 pieces. In a row. After it was cold. And was still talking about it the next day.

I made 4 pans to go with the chili I made for The Boy’s high school baseball team and had parents I hadn’t met (yet) come up to me just to say it was the best cornbread they’d ever had. Then had children I didn’t know muster up the courage to slide over and ask for more and hour later.

What kids want cornbread nowadays?! From a stranger? When the canteen is right there pumping out Blow-Pops and nachos??

And you know what?? I can’t even take credit for it!! 

We’d gone over to our friends’ house for supper one night, got busy chatting and visiting and forgot about supper preparations. Then my friend, Amanda, looked at me and said, “OH! The cornbread!!” By the way she lit out running into the house, I took it to mean she forgot the cornbread in the oven.

I hustled in behind her to find her taking a verrry brown pan of cornbread out of the oven, looking aggravated with herself. She hadn’t set a timer but it definitely looked like it had cooked too long.

She said she’d made my Spiffy Jiffy Cornbread recipe and went about apologizing to everyone, saying that the cornbread overcooked. Sometime later, we sat down to eat and reluctantly nibbled on the cornbread.

WHICH. WAS. AMAZING.

I was like… what the?? This can’t be my recipe?? It tastes different and even though it looks overcooked, and looks like it should be dry… it’s not.

It’s… it’s PERFECT.

What kind of cornbread sorcery is this??!

Amanda started laughing because A) we all thought she'd burned it but mostly because B) she said she was almost done mixing it up when she realized she didn’t have any sour cream. She’d already mixed in the eggs and butter but was like screw it, I’m using Duke’s.  

It’s not uncommon to substitute sour cream with mayo but you usually reduce or omit the fat and eggs. I would have never EVER thought the recipe would work but boy, did it ever!?

We figured the reason the cornbread looked overcooked was because all the mayo and butter made it brown a lot more than usual. It got crispy around the edges and on the bottom in the best way and was perfectly moist and tender on the inside. Hers was a lot browner than what's shown here because she came *this close* to burning it but the mayonnaise kept it perfectly moist and tender.

The first time I made this version myself I was tempted to reduce the butter and only use one egg. Because, let’s be honest, this is a lot of fat but I kept remembering how GOOD that cornbread was and how everyone loved it so much.

I even called Amanda to BE SURE she followed the other recipe (using both eggs and a whole stick of butter) and that the only thing she changed was subbing the Duke’s for the sour cream. She confirmed so I went for it and I’ve been making it like this ever since! And so has she! 

Now, I know the argument will start soon about whether or not cornbread should be sweet. I’ll tell you here like I told y’all when I published the other Jiffy recipe, I like ALL the cornbread. And the good thing about this recipe is that the salty mayo cuts the sweetness a bit (the same as the sour cream does in the other recipe) so this is sort of a hybrid recipe. It’s not cake-like but it isn’t ultra-rustic either.

If you HATE sweet cornbread and wouldn't use Jiffy mix to spackle a hole in the wall of your boat shed, just skip down to my recipe for homemade Jiffy Cornbread Mix (below main recipe) then omit the sugar. Easy peasy, my friend. Easy peasy.

NOTES ABOUT MAKING BETTER THAN HOMEMADE CORNBREAD WITH JIFFY & DUKES

• Don't get scared when it starts getting darker than you're used to Jiffy cornbread looking - you just about can't overcook this. Amanda cooks hers browner than I do. When she tells people how to cook it, she finishes with, "then cook the sh!t out of it."
• Scroll below to see my recipe for homemade Jiffy Cornbread Mix (double to use with this recipe).
• If you'd like to try this but don't like sweet cornbread, use my recipe for Jiffy Cornbread Mix below but omit the sugar (double to use with this recipe).
• Another brand of mayo can be used but don’t use fat free.
• I wouldn’t recommend using Miracle Whip in this recipe due to the vinegar/twangy taste.

Recipe for Better Than Homemade Cornbread - A Jiffy Hack with Duke's Mayo

Better Than Homemade Cornbread

Yield: 12-15 Servings

Author: Mandy Rivers | South Your Mouth

Prep time: 5 MinCook time: 30 MinTotal time: 35 Min

A Jiffy Hack with Duke's Mayo! Jiffy Corn Muffin Mix and mayonnaise come together to make this quick and easy cornbread recipe that’s so super moist on the inside and crispy and golden on the outside!

Ingredients

• 2 boxes Jiffy Corn Muffin Mix
• 1 cup Duke’s Mayonnaise
• 2 eggs
• 6 tablespoons butter, melted
• 2/3 cup milk or buttermilk

Instructions

1. Preheat oven to 400 degrees.
2. Combine mayonnaise and eggs in a mixing bowl then whisk together until eggs are beaten.
3. Whisk in melted butter and milk.
4. Add dry corn muffin mix to wet ingredients then whisk together until just combined and most of the lumps are blended in.
5. Lightly spray a 13x9 baking pan with cooking spray then pour in batter. Smooth and level batter then bake at 400 degrees for 30-35 minutes or until deep golden brown and the edges are starting to pull away from the sides of the pan.

Notes

• If you can’t find Jiffy Corn Muffin Mix and need to use another brand, use a brand that requires eggs and milk then use as many packages as needed for 12 servings.
• Scroll below to see my recipe for homemade Jiffy Cornbread Mix (double to use with this recipe).
• If you'd like to try this but don't like sweet cornbread, use my recipe for Jiffy Cornbread Mix below and omit the sugar (double to use with this recipe).
• Another brand of mayo can be used but don’t use fat free.
• I wouldn’t recommend using Miracle Whip in this recipe due to the vinegar/twangy taste.
• Don't get scared when it starts getting darker than you're used to Jiffy cornbread looking - you just about can't overcook this. Amanda cooks hers browner than I do. When she tells people how to cook it, she finishes with, "then cook the sh!t out of it."

https://www.southyourmouth.com/2021/08/better-than-homemade-cornbread.html

Images and text © South Your Mouth

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Don’t have any Jiffy Corn Muffin Mix handy? No problem! Here’s the recipe I use that’s pretty dang close to the original! Just double it for the recipe above (and don’t prepare it, obviously!)

HOMEMADE JIFFY CORNBREAD MIX RECIPE

• 2⁄3 cup flour
• 1⁄2 cup yellow cornmeal
• 1⁄4 cup sugar
• 1 tablespoon baking powder
• 1⁄2 teaspoon salt
• 2 tablespoons vegetable oil

Add dry ingredients to a bowl then whisk to combine then slowly whisk in oil until blended and no lumps are visible.

To prepare traditional Jiffy Corn Muffin Mix: Mix 1 egg with 1/3 cup milk until egg is beaten. Add Homemade Jiffy Mix then stir until just combined and most lumps are gone. Bake muffins at 400 degrees for 15-20 minutes or cornbread in an 8x8 pan for 15-20 minutes. Use cupcake liners or grease pan.

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