How to Make Boxed Cornbread Moist
You might have the secret ingredient in your fridge.
As much as we love a good shortcut, we can’t deny that boxed cornbread can sometimes turn out a bit drier than its homemade counterpart.
But don’t despair! This easy hack can take your store-bought mix from kinda dry to super moist in seconds.
The Secret Ingredients
There are a lot of boxed cornbread and corn muffin mixes out there, but the most popular is probably from Jiffy. The classic mix is a staple for a reason: The recipe on the back of the box just works. But, if you prefer your cornbread on the moister side of things, you may want to incorporate some sour cream, mayonnaise, or vegetable oil into the mixture.
Just mix those three ingredients together and pop in the oven until the bread is golden brown. Easy enough, right?
For an elevated version, you’ll just add ½ cup sour cream, ½ cup mayonnaise, or ⅓ cup vegetable oil to the ingredients before baking.
To make boxed cornbread moist, follow this simple recipe:
- 1 package Jiffy Corn Muffin Mix
- 1 egg
- ⅓ cup whole milk
- ½ cup sour cream OR ½ cup mayo OR ⅓ cup vegetable oil
Mix ingredients until combined, pour into muffin tin, small casserole dish, or cornbread pan (they exist and they’re amazing) and bake at 400° for about 20 minutes or until golden brown.
This recipe works with Jiffy mix, but you can modify it for any store-bought mix you like.
What About Homemade Cornbread?
If you’re making your cornbread from scratch, look for recipes that call for ample liquid and butter. For instance, this Super-Moist Cornbread is made with 2 cups of buttermilk, an egg, and ⅓ cup butter. Also, if your cornbread is a bit too crumbly, you may have your cornmeal-to-flour ratio out of whack. More flour means less crumbliness.