Buttermilk and Scallion Jiffy Cornbread 9.000

Tom McCorkle for The Washington Post; food styling by Lisa Cherkasky for The Washington Post

Nov 14, 2019

Swapping buttermilk for milk tempers the sweetness of the classic Jiffy cornbread. For more flavor and texture, we added scallions and frozen roasted corn, but feel free to add your choice of enhancements, including finely chopped bacon, cranberries and/or cheese.

Make Ahead: The cornbread is best the day it is made, but if you prefer, it can be baked 1 day in advance and stored, tightly wrapped, at room temperature.


Servings:
9 - 12

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 9-12 servings; makes one 8-inch square bread

Ingredients
  • Butter, for greasing the pan
  • One 8 1/2-ounce package Jiffy Corn Muffin Mix
  • 1/3 cup whole or low-fat buttermilk
  • 1 large egg
  • 1/2 teaspoon fine sea salt
  • 1 to 2 scallions, thinly sliced
  • 1 cup frozen roasted corn, thawed under cool tap water and patted dry

Directions

Preheat the oven to 400 degrees with the rack in the middle. Grease an 8-inch square pan with butter and line with parchment paper.

In a large bowl, whisk together the corn muffin mix, buttermilk, egg and salt -- the batter will be slightly lumpy. Stir in the scallions and corn until evenly distributed. Scrape the batter into the pan and smooth the top. Bake for 20 to 25 minutes, until a tester inserted in the center comes out clean.

Let cool in the pan on a wire rack for about 10 minutes, then use a round-edged knife to loosen the edges. Turn out the slab, cut into squares and serve warm.

NOTE: To make the cornbread entirely from scratch instead of using the Jiffy mix, combine 2/3 cup all-purpose flour, 1/2 cup yellow cornmeal, 1/3 cup sugar, 1 tablespoon baking powder, 1/2 teaspoon kosher salt and 2 tablespoons vegetable oil in a large bowl before proceeding with the rest of the recipe.

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Recipe Source

From Voraciously lead writer Becky Krystal; adapted from a recipe on the Jiffy Corn Muffin Mix package.

Tested by Becky Krystal.

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