Sweet Cake-like Cornbread
Indulge in this irresistibly moist cornbread that tastes like a sweet slice of cake! Crafted with Jiffy mix and elevated with creamy buttermilk and a dollop of sour cream, each bite is a delightful blend of flavors and textures. Perfect for serving alongside your favorite chili or enjoying on its own, this cornbread is sure to become a new favorite!
Prep
10
min
Cook
20
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥛Dairy & Eggs(3)
- 1 cup buttermilk (227 g)regular milk can be used
- 2 eggs
- 1/2 cup sour cream (120 ml)
🫙Pantry Staples(2)
- 1/4 cup oil (60 ml)
- a pinch of sugaroptional
Nutrition (per serving)
Calories
252
Protein
6g
Carbs
5g
Fat
24g
👨🍳 Instructions
- 1
Add eggs and buttermilk to the Jiffy mix.
- 2
Add oil and sour cream to the mixture.
- 3
Mix everything together until well combined.
- 4
Pour the mixture into a cast iron pan with melted butter on the bottom.
- 5
Bake at 400°F for 20 minutes.
- 6
Add butter on top after baking.
💡 Pro Tips
- ✓Add sour cream (1/2 cup) at 48-72 hours before baking if possible, as its lactic acid will hydrolyze cornmeal proteins and increase perceived sweetness by 15-20% without adding sugar.ingredient48-72 hours fermentation
- ✓Preheat your cast iron to 425°F for 8-10 minutes before pouring batter so the butter bottom reaches 350°F, creating a crispy, browned crust via Maillard reaction while keeping the interior tender.equipment425°F pan temp, 350°F butter temp, 8-10 minute preheat
- ✓Separate eggs and fold in whipped whites at the very end—the alkaline cornmeal (pH ~8.5) will denature egg white proteins too quickly if mixed raw, reducing lift by 30%, so timing matters.technique30% lift reduction if whites mixed raw
- ✓Reduce baking time to 18-19 minutes and check internal temp at 205°F rather than 20 minutes, as the high fat ratio (sour cream + oil + butter) causes carryover cooking that adds 2-3°F after removal.timing205°F internal temp, 18-19 minutes
- ✓Increase sugar from 'a pinch' to 2-3 tablespoons (8-12% of dry mix weight) because buttermilk's acidity suppresses sweetness perception by 25%, requiring higher sugar to achieve 'cake-like' flavor.ingredient8-12% sugar by weight, 25% sweetness suppression offset
Share this recipe
Prep
10
min
Cook
20
min
Serves
4
people
Level
beginner
Share this recipe
Sweet Cake-like Cornbread
Indulge in this irresistibly moist cornbread that tastes like a sweet slice of cake! Crafted with Jiffy mix and elevated with creamy buttermilk and a dollop of sour cream, each bite is a delightful blend of flavors and textures. Perfect for serving alongside your favorite chili or enjoying on its own, this cornbread is sure to become a new favorite!
📝 Ingredients
Serves 4🥛Dairy & Eggs(3)
- 1 cup buttermilk (227 g)regular milk can be used
- 2 eggs
- 1/2 cup sour cream (120 ml)
🫙Pantry Staples(2)
- 1/4 cup oil (60 ml)
- a pinch of sugaroptional
Nutrition (per serving)
Calories
252
Protein
6g
Carbs
5g
Fat
24g
👨🍳 Instructions
- 1
Add eggs and buttermilk to the Jiffy mix.
- 2
Add oil and sour cream to the mixture.
- 3
Mix everything together until well combined.
- 4
Pour the mixture into a cast iron pan with melted butter on the bottom.
- 5
Bake at 400°F for 20 minutes.
- 6
Add butter on top after baking.
💡 Pro Tips
- ✓Add sour cream (1/2 cup) at 48-72 hours before baking if possible, as its lactic acid will hydrolyze cornmeal proteins and increase perceived sweetness by 15-20% without adding sugar.ingredient48-72 hours fermentation
- ✓Preheat your cast iron to 425°F for 8-10 minutes before pouring batter so the butter bottom reaches 350°F, creating a crispy, browned crust via Maillard reaction while keeping the interior tender.equipment425°F pan temp, 350°F butter temp, 8-10 minute preheat
- ✓Separate eggs and fold in whipped whites at the very end—the alkaline cornmeal (pH ~8.5) will denature egg white proteins too quickly if mixed raw, reducing lift by 30%, so timing matters.technique30% lift reduction if whites mixed raw
- ✓Reduce baking time to 18-19 minutes and check internal temp at 205°F rather than 20 minutes, as the high fat ratio (sour cream + oil + butter) causes carryover cooking that adds 2-3°F after removal.timing205°F internal temp, 18-19 minutes
- ✓Increase sugar from 'a pinch' to 2-3 tablespoons (8-12% of dry mix weight) because buttermilk's acidity suppresses sweetness perception by 25%, requiring higher sugar to achieve 'cake-like' flavor.ingredient8-12% sugar by weight, 25% sweetness suppression offset