Secret Ingredient Cornbread Recipe Is the Absolute Moistest Ever (5 Ingredients) Bread/Muffins Gluten-free Budget Recipes Side Dishes Shortcut Recipes

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:

• Caribbean Cornbread (this one has a secret ingredient, too)
• Evaporated Milk Cornbread
• Grandma's Buttermilk Skillet Cornbread
• Amish Cornbread
• Honey Cornbread
• Moist Cornbread

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

Ingredients

• 17 ounces (2 boxes) Jiffy Corn Muffin Mix
• 1 cup mayonnaise
• 2 eggs
• 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. (Use whatever brand of mayonnaise you like. We prefer Hellman's Real Mayonnaise.)
2. Stir in melted butter and milk. 
3. Add corn muffin mix and stir until just combined. For gluten-free cornbread, use a gluten-free corn muffin mix. 
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. Store the cornbread in the refrigerator. (I like to reheat it quickly in the microwave.)

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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