Thanksgiving is right around the corner and we’ve been planning everything we want to make. Cornbread is on the top of the list. Since I was a little girl, I have always loved cornbread and every year it would be on the Thanksgiving table. My mom would make the best cornbread using the Jiffy mix and a few extra ingredients. She worked her magic and never tasted so good. Everyone knows boxed mix is always the best way to go. She would sometimes add a can of corn and my siblings and I would die. We are not the biggest fans of corn in our cornbread, but that’s a story is for a different day.

Each year, I try to recreate my mom’s cornbread. I’ve said it before, she doesn’t use recipes so I have to observe and guess. Cornbread is tricky because I don’t have the opportunity to taste as I go. This summer, I decided to do some trial runs to prepare for Thanksgiving. I purchased a few boxes of Jiffy cornbread mix and made batch after batch of corn muffins.

Boxed Cornbread is Delicious. If someone says otherwise, don’t trust them.

You might be thinking, “Why am I cheating and using the box mix?” But let me tell you, there is nothing wrong with taking some short cuts. A couple of years ago, I decided to make cornbread from scratch using cornmeal. This method takes so much time. I had to soak the cornmeal in buttermilk overnight so that it wouldn’t be dry. I tried to cut some corners and only had it soaking for a few hours and the results were not good. Now that I’m a mom, I definitely don’t have time to be doing all that. So Jiffy mix is my hero. Our whole philosophy is spend time making one or two things from scratch or to make it your best things on the table. The rest can be canned, boxed, frozen, etc.

If you ever made Jiffy mix with just the ingredients mentioned on the box, it’s not too bad, but it could be better. So what my mom does is add sugar to help sweeten it up. Another addition is melted butter to help moisten it up. I decided to kick it up a notch and add some honey for some extra flavor.

[recipe title=”Cornbread Muffins” servings=”6 Jumbo muffins” time=”30 mins” difficulty=”Easy” image=”https://liliesandloafers.com/wp-content/uploads/2018/11/IMG_8280.jpg”] [recipe-ingredients]

• Two boxes Jiffy Corn Bread Mix
• 2 tbsp honey
• 1/4 cup white sugar
• 2 tbsp brown sugar
• 1/4 cup melted butter (1/2 stick)
• Butter for spreading

[/recipe-ingredients] [recipe-directions]

1. Preheat the over to 400 degrees.
2. In a large bowl, combine all the ingredients. It’s ok if the batter is slightly lump.
3. Line your JUMBO muffin tin with liners and fill them up about half to two-thirds.
4. Place in the oven and let it bake for 15-20 minutes or until baked through and golden brown on top.
5. Once they’re done, remove from oven and immediately spread some butter on top of the muffins. Eat it while they’re warm!

[/recipe-directions] [/recipe]

I tried so many combinations of the ingredients above and finally found one that Brian and I enjoyed. I urge you to play around as well and see what you like more. My mom liked the combo where I added more butter and less white sugar. Using this boxed mix will make your life a lot easier for the holidays. We cooks have plenty of other things to worry about like not drying out the turkey.