And while I’ve got some strong opinions about it myself, I’ll share the short version with you… Cornbread and sweet cornbread are two different beasts.
It really depends on what I’m serving it with that defines whether I want it sweet or not. For me they’re totally different and not interchangeable.
A big pot of beans, peas, or greens requires the savory version with no sugar… at least at my house. Cornbread dressing is the same way. But sweet cornbread – most often in the form of muffins – is served with other meals where the bread is more of a complement rather than an integral part of any particular dish like it is with beans and greens.
Now, I grew up with sweet cornbread and being that my family is nearly all in the South and has been for generations, I’m pretty sure that means we’re Southern. So stop with that nonsense.
But here’s the thing. You should make whichever you want. The world is filled with much more important things than arguing about whether sugar makes something “Southern” or not. If you like sugar in your cornbread, you make sweet cornbread. If you think adding sugar is blasphemy, well you just keep on making it without.
See. Pretty simple, right?
For as long as I can remember, Mom has served Jiffy Corn Muffins with certain meals. And while I love the classic “back-of-the-box” recipe, I happen to think you can make them just a little better.
My recipe calls for 2 eggs, some melted butter, and mayonnaise. Yes, you read that right… mayo! Since mayo is made with eggs and oil, it adds some great consistency and flavor – without tasting like mayo. I just love the texture of these things. And quite often not all 6 of these babies make it to the table -I just love them piping hot right out of the oven.
If you’re totally opposed to mayo, you can swap it out for sour cream – like my buddy Mandy over at South Your Mouth. But, I sure wish you’d try it with the mayo first. Trust me. Just keep in mind we’re talking mayo – not Miracle Whip. And I don’t recommend light or reduced fat mayo here. The results made with the lightened-up stuff just aren’t the same.
Y’all enjoy!
Jazzed-Up Jiffy Cornbread Muffins
Ingredients
- 1 (8.5-ounce) box Jiffy Corn Muffin Mix
- 2 large eggs, lightly beaten
- 1/2 cup mayonnaise
- 1/4 cup butter, melted
Instructions
- Preheat the oven to 400° and lightly spray a 6 well muffin pan with nonstick cooking spray.
- In a medium bowl, combine the ingredients and mix to combine. The batter will be lumpy and thick. Fill the muffin pan about 2/3 full.
- Bake for 15 to 20 minutes or until golden brown.
Notes
Judy F M says
Looks like a recipe I want to try! I’m with you on the cornbread debate – depends on what you are serving it with. Most of the time I like no sugar, but sometimes the sweetness is good too.
Stacey says
Sure hope you’ll enjoy this version!
Jann says
I prefer Jiffy just as it is. I can cut down on sugar in a lot of other ways. I hate mayo but decided to trust you and I am sorry to say I did not like it. I don’t use mayo but do use Miracle Whip always.
I do love all Jiffy products though.
Stacey says
Yeah, mayo and Miracle Whip aren’t the same. That’s why I specifically say in the post not to use Miracle Whip.
Joan DUNN says
Tried it your way, but didn’t like any better than Jiffy’s on the box recipe. Just don’t care for Jiffy period!
Stacey says
I suppose that’s a good reason you didn’t like it! Ha! Thanks for trying it anyway, Joan! 🙂
Arlene Slobecheski says
Just as you said, it depends on what you are serving it with. I loved your recipe and hubby said it was the best he has had. He really loves sweet cornbread toasted in a pan with lots of butter and then served with grape jam. This was great.
Stacey says
Yum! So glad you enjoyed it, Arlene!
Jean says
Thank you, the corn muffin was moist, so I told my sister, hopefully she’ll try it.
Stacey says
So glad you enjoyed it!!
AngelaS. says
Love Jiffy cornbread any way it is made, wish my family did! Thanks Stacey, will have to try and sneak this in sometime.
Stacey says
Good luck!
Jaytee says
“so stop with that nonsense…” THIS 🙂
Y’all, there ain’t no rules ‘cept fix it the way you like it.
Jiffy does corn muffins/corn bread so well, I don’t feel the need to re-create the wheel.
But I DO love to substitute real buttermilk instead of milk.
It seems to give some dimension and richness to the flavor profile.
And a little sugar, of course.
Stacey says
Ha! So true! Thanks for the buttermilk idea!
Julia says
As a fan of ALL the carbs, I can say this looks so scrumptious! I can’t wait to try it!
Stacey says
Thanks so much, Julia!
Karen says
According to my Southern husband, cornbread has no sugar, but the sweet kind is called “Johhny Cake”, and is considered a Yankee thing.
Martha in KS says
We used to have a restaurant called Tippin’s in KC & their big squares of cornbread where fluffy & sweet. I was told that the recipe called for two boxes of Jiffy Cornbread Mix, one box Jiffy Yellow Cake Mix and the other ingredients called for on the box. Bake at 400 degrees for 25-30 min. It makes a nice 9×13″ pan of yummy sweet cornbread.
Will in MI says
Do you mean all the ingredients called for on the cornbread and cake mix boxes or just for the cornbread?
Martha in KS says
Add the ingredients called for on all 3 boxes. It makes a cakey fluffy cornbread. Delicious!
Stacey says
That sounds GREAT!
Ad says
Stacey, I love the way your described the when and what of servings which kind of cornbread: “It really depends on what I’m serving it with that defines whether I want it sweet or not. For me they’re totally different and not interchangeable.” To my way of thinking, though I truly prefer a non-sweet cornbread most of the time, a somewhat sweet version is what is needed some of the time. And, by the way, I am totally Southern. I had one Southern grandma who made a sweet cornbread (and the Southerners went back generations in that family) and then the other Southern grandma who never made cornbread with sugar ( and that family of Southerners went back generations, too). So the age old debate about “true” Southern cornbread having no sugar is absolutely not true in my family.
Stacey says
Exactly! We’re the same way. In my opinion, there’s nothing innately non-Southern about a little sugar in cornbread.
Jodi says
I can’t WAIT to try this recipe! As a “yankee” as some have stated, I have grown up in Massachusetts with sweet cornbread all the way and this sounds delicious! My hubs is a “mayo on and in anything lover” too! JIFFY is the bomb ❤️ Curious, what is your go-to mayo for baked goods???
Stacey says
I love Duke’s mayo, but find in some things it can bee too vinegary. In that case, I’ll opt for Hellman’s or Kraft.
Linda says
Thanks so much for sharing, Stacey! I, for one, love Jiffy cornbread and all sweet cornbread…and I was born and raised in the south!
I will be trying this sometime this week!
Stacey says
Sure hope you’ll enjoy them, Linda!
Ally says
Hello, what are some meals where you serve sweet cornbread? I usually serve non-sweet, but find that sweet goes well with soups. Your thoughts? I love your blog. You don’t ramble and your recipes are superb. Thanks!
Stacey says
Thanks so much, Ally! We like sweet cornbread with grilled meats and things that are super savory like gravy-based stews.