Quick Secret Ingredient Cornbread Recipe Is the Absolute Moistest Ever by 30Seconds Food

a year ago

Quick Secret Ingredient Cornbread Recipe Is the Absolute Moistest Ever

Cornbread is such a versatile bread and goes with so many dishes. And there are so many different ways to make cornbread. You can make it in a skillet, square baking pan, round baking pan, 13x9-inch baking pan or make cornbread muffins, cornbread sticks and even cornbread cakes. This easy cornbread recipe has a secret ingredient that makes it super moist – and we bet you already have it in your refrigerator.

Mayonnaise! This moist cornbread recipe is made with Jiffy Corn Muffin Mix, mayonnaise, eggs, butter and either milk or buttermilk. The ingredients are mixed together, poured into a 13x9-inch baking pan and baked until golden and cooked through.

Milk or buttermilk will work for this cornbread, but if you want a slight twang, go with buttermilk. Don't use low-fat mayonnaise or Miracle Whip. The batter needs the fat from the mayo, and Miracle Whip would add a lot more sweetness to the cornbread.

If you like this cornbread recipe, here are more to try:

Serve the hot cornbread with butter for dinner. Some like their cornbread with honey. Sounds delicious to us!

Cuisine: American
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes

Servings: 12+


  • 2 boxes (8.5 ounces each) Jiffy Corn Muffin Mix
  • 1 cup mayonnaise
  • 2 eggs
  • 1 stick (8 tablespoons) butter, melted
  • 2/3 cup milk or buttermilk

Here's how to make it:

  1. Stir together the mayonnaise and eggs in a bowl. 
  2. Stir in melted butter and milk. 
  3. Add corn muffin mix and stir until just combined. 
  4. Pour the batter into a greased or buttered 13x9-inch baking pan. Bake in a preheated 400-degree F oven for about 30 minutes or until golden. 

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Elisa Schmitz
Wouldn't have thought to add mayonnaise to cornbread but wow, why not! Moist and delicious. #yum
Mayo is a wonderful ingredient for a whole host of things. Use it instead of butter/margarine for grilled cheeses it's less greasy on the fingers and easier to spread than butter that's not been out of the fridge long. Another way is to replace the oil and eggs for a cake mix if the two aren't on hand equal measurement for the oil and each large egg would be a 1/4 cup of mayo. Also add a half cup to fish and chips batter...super crispy results 😋
Great feedback and suggestions. Love this recipe!
Elisa Schmitz
Thank you for sharing these ideas for how to use mayo in other recipes, Gore_May ! I'm intrigued. Donna John

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