this copycat jiffy honey cornbread is the perfect recipe to make this fall. it is easy to make and pairs perfectly with a chili but is also delicious enough to enjoy on it's own.
i think we can all agree that cornbread is a staple recipe. in general, but also during the fall and winter seasons. there's nothing better than a big bowl of chili with a slice of cornbread.
however, i also love to eat cornbread on it's own! i personally love to top it with honey but a nice slice of butter on top while it's still warm... PERFECTION!
but what makes a good cornbread? you don't want it to be too dry. you want it to be moist enough while still maintaining the perfect crumbly texture.
keep reading to find out how i make this cornbread perfect every time!
main ingredients
why make this cornbread recipe?
the main reason you should make this cornbread recipe is because it won’t come out try. you won’t be disappointed after taking that first bite to find out that all your hard work turned into a dry cornbread.
this recipe uses certain ingredients to create a moist cornbread that can maintain a crumbly texture. it’s safe to say we all love the crumble texture when eating cornbread
how to make cornbread
- preheat the oven to 350 degrees F
- line an 8x8 square baking pan with a piece of parchment paper
- spray the parchment paper with your preferred nonstick (optional)
- time to make the batter. start by combining all of the wet ingredients in a large mixing bowl
- once combined, gently fold in the dry ingredients a little at a time.
- be sure to not overmix the batter as that will create a dense cornbread (TIP!)
- transfer the batter to the baking dish
- bake in the oven for 40-45 minutes
- remove from the oven and let cool for a minimum of 45 minutes before slicing
- slice, top with honey and enjoy!
frequently asked questions
nope! you can use regular all purpose flour instead.
the only swap i recommend is buttermilk at a 1:1 ratio
the cornbread is done when the top and edges are golden. a good test is also to stick a toothpick in the middle and it comes out clean.
store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
this cornbread is delicious on it's own! however, you can pair it with chili, use it for stuffing, cornbread chicken, with stews and many more dishes!
related recipes that are perfect for fall
- honey cornbread muffins
- copycat libby's pumpkin muffins
- buckwheat pumpkin bread
- pumpkin baked oats without eggs
if you try this recipe, please consider leaving a rating and comment at the end of this blog post! it is incredibly helpful to my small business and to your fellow readers!
copycat jiffy honey cornbread
Ingredients
- ½ cup salted butter melted
- 1 ¼ cup kefir or buttermilk
- 2 eggs
- ¾ cup granulated cane sugar
- 1 ½ cup gluten free flour
- ¾ cup yellow cornmeal
- 1 tbsp baking powder
Instructions
- preheat the oven to 350 degrees F
- line an 8x8 square baking pan with parchment paper
- combine the butter, kefir, granulated sugar and eggs in a large mixing bowl
- in a separate bowl, mix the dry ingredients together. add the dry ingredients slowly into the wet
- mix until fully combined
- pour into the lined pan and bake for 40-45 minutes
- remove from the oven when the top and edges are golden. a toothpick should also come out of the center clean.
- let cool for a minimum of 45 minutes to 1 hour before slicing
- enjoy!
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