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This stir-together savory cornbread makes the most of the Jiffy mix

November 14, 2019 at 10:45 a.m. EST
(Tom McCorkle for The Washington Post/Food styling by Lisa Cherkasky for The Washington Post.)

This dish is part of a collection of classic back-of-the-package recipes that we’ve upgraded for your Thanksgiving table with a few simple twists.

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.


Get the recipe: Buttermilk and Scallion Jiffy Cornbread