![]() Remove from oven, and allow it to rest for 5 minutes. ![]() Bake for 35-45 minutes or until done and golden brown on the top (test with a toothpick if in doubt ).Spray a large, deep baking dish ( I used a 9x 12 sized dish ) with nonstick baking spray.In a large bowl combine two boxes of Jiffy mix, eggs, buttermilk, creamed corn, sugar, and melted butter – mix well.How to make Moist jiffy cornbread mix with creamed corn Butter: Please ensure that you melt your butter for better mixing with other wet ingredients.I only used 1 tablespoon of white sugar but you can adjust this to suit your sugary taste preference. Sugar: I used white sugar but you can use brown sugar instead at a 1:1 ratio.Creamed corn, In this recipe, I used canned creamed corn but you are welcome to use homemade creamed corn.Buttermilk: If you don’t have buttermilk, just add about a tablespoon of white vinegar or freshly squeezed lemon juice to a cup of regular milk and allow it to rest for 5 minutes.Large eggs at room temperature will expand under heat to give the cornbread volume and bind it together.It saves time, of having to measure ingredients. Jiffy Cornbread mix: This mix can be easily found in your grocery store, it’s basically a mixture of traditional cornbread dry ingredients mixed together.I love to bake from scratch but I also have my fair share of those days when I remember a healthy appreciation for an economical box of Jiffy. Other Internet fans mix Jiffy with Yellow Cake Mix for a soft sweet cornbread.īy the time the bread was finished baking I was feeling much better about the whole enterprise. That ingredient list on the side of the box is certainly nothing to brag about but, while Jiffy has it’s share of detractors, there also appear to be a great many fans who wouldn’t pass a holiday without that Corn Casserole, recommended by my cousin, that starts with a Jiffy cornbread mix. While the cornbread baked, I dug around on the Internet in an effort to assess the weight of this culinary transgression. Stir again and spread the batter in a 9 x 13-inch baking pan.Whisk in sour cream, buttermilk, corn oil and honey. It bakes in fifteen minutes, two 9 X 13 pans at a time. Here’s cornbread that can be thrown together fast and inexpensively for a crowd. I found another recipe, from my cousin, in the Family Heritage Cookbook for a favorite Corn Casserole using a box of Jiffy.įor my purposes this week I combined the two, and changed them. ![]() I remember a recipe in Aunt Hen’s handwriting for Fancy Corn Muffins that exchanged sour cream for the milk in Jiffy Corn Muffin mix. That little blue box always seemed to be tucked somewhere in my family’s kitchens. I know it like family and, while it may have it’s flaws, it is still practical, available and can be dressed up to please on short notice. I’m not even saying it’s wonderfully delicious. I’m not saying it’s particularly nutritious. Jiffy Corn Muffin mix is surprisingly accommodating. It asked me to bring seventy pieces of cornbread to the football dinner on Wednesday. Fast and easy to put together, this practical cornbread can also feed a crowd inexpensively and on short notice. With a touch of honey and the addition of sour cream this cornbread recipe is a crowd-pleaser.
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