Add in vegetable oil or melted butter, for a very moist cornbread.Use buttermilk instead of regular milk.Use any of these additions to a box of jiffy cornbread mix for an easy way to take ordinary cornbread to a decadent cornbread recipe! Store leftovers in an airtight container for up to 5 days, but I bet it won’t last that long! In our house, we just cover with aluminum foil and leave a knife in the pan to slice off a piece as you walk by! Jiffy Cornbread Hacks Or, make this easy recipe ahead of time and use it for cornbread and sausage dressing. Use leftover cornbread in true southerner fashion with a Cornbread Salad! You can use any baking dish you like, but I prefer a cast iron skillet that is preheated in the oven, along with either half a stick of butter or vegetable oil. This allows the corn meal to expand with the moisture you’ve added. Hack #3/4: Let the batter sit while your oven preheats. Of course, it’s nice if there aren’t huge clumps of dry cornbread with the mix, don’t over-mix it either. Now, when you go to mix this together, it’s okay to have lumps. If you don’t have buttermilk, just add a teaspoon or two of white vinegar to your milk and let it sit for 5 minutes. Most southern cornbread uses buttermilk! Buttermilk creates a tender texture and also helps make more fluffy cornbread. This helps create a moist cornbread with a tender crumb. This is a quick bread, so no need to bring ingredients to room temperature! This is the key ingredient! It takes the basic recipe and makes the original recipe so much better! The box instructions call for 1 egg but add one more for every box you’re using. You’ll make this in a cast iron skillet, and in order to fill the pan, you need two boxes. Enjoy with a pat of butter as a breakfast muffin or next to your favorite bowl of chili.How to Make the Best Jiffy Cornbread Recipeįirst, you’ll want to pick up two jiffy mix boxes when you’re at the store. Remove the cornbread from the muffin pan and allow to cool. and bake for an additional 7-8 minutes – just until the tops are domed. Bake at 400 degrees F for 8 minutes, then turn down the heat to 375 degrees F. Or, opt to spray your muffin pan generously and fill the cups to 2/3 full. If you opt to add extras (such as sausage crumbles, or even minced peppers), you’ll want to stir them in at this time.ĭivide the batter among 12 muffin cups. Gently add in the flour, cornmeal, sugar, baking powder and salt. To get started, combine the wet ingredients and mix until well incorporated. Dry Ingredients: all purpose flour, cornmeal, sugar and baking powderĪ whole can of creamed corn churns these cornbread muffins into a truly heavy, moist muffin that can incorporate extra additions to the batter – sausage crumbles, minced jalapeño, even hatch chiles would work well if incorporated.Wet ingredients: creamed corn, eggs, milk and melted butter.While that’s a basic recipe that is always (typically) reliable, this recipe includes a special twist: creamed corn.Ĭreamed corn is a type of creamed vegetable dish made by combining pieces of whole sweetcorn with a soupy liquid of milky residue from pulped corn kernels scraped from the cob. Typical cornbread muffins include a combination of all purpose flour in addition to cornmeal, combined with an egg or two, a bit of milk, sugar and salt. These cornbread muffins come aren’t your typical recipe – they take on a variation with a few special additions to make them truly extraordinary. Especially when the weather starts to chill in the fall and you’re looking for something that warms your belly. They are perfect for breakfast, great as a side at lunch to your bowl of soup, and even better at dinner. Let me rephrase that: they should be a staple in any household. Cornbread muffins are a staple in any household.
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