- #JIFFY CORNBREAD DIRECTIONS HOW TO#
- #JIFFY CORNBREAD DIRECTIONS FULL#
This also is a big complaint when making cornbread, the fact that it doesn’t hold its shape. To avoid this, we suggest using sour cream or buttermilk in the recipe and ensuring that you bake it just until it starts to brown on top, no longer. The two main reasons this happens are the mixture does not have enough moisture, and your cornbread is overbaked. One of the biggest complaints when making cornbread is that it turns out crumbly.
#JIFFY CORNBREAD DIRECTIONS HOW TO#
HOW TO MAKE JIFFY CORNBREAD LESS CRUMBLY? Lightly grease your cast iron skillet with butter or oil and follow the recipe as is. One of the greatest things about cast iron skillets is that they are loaded with flavor and seasoning from prior usage, making it a delicious vessel to bake your cornbread in. Pin This Recipe Answering Your Burning Questions: CAN IT BE MADE IN A CAST-IRON SKILLET? If you find your cornbread is browning too much in the oven but is not fully cooked, tent aluminum foil over the pan for the rest of the baking time.To customize the flavor of the cornbread, try adding in some shredded cheese, creamed corn, or diced jalapenos.
This will ensure everything is mixed evenly and even baking
Allow your eggs, sour cream, and milk to come to room temperature prior to use. This cornbread can be stored in an airtight container at room temperature on the counter or in the fridge. Place leftovers in a sealed plastic freezer bag and store them in the freezer for up to 3-months.Īllow leftovers to return to room temperature prior to serving. Leftovers can be frozen (that is if there are any). Remove from oven and allow muffins to cool on a wire rack. Bake at 400 degrees for 15-17 minutes until lightly browned on top and a toothpick inserted in the center comes out clean. Line a muffin pan with muffin liners and fill each one ¾ of the way full. This is the exact recipe that will make 22-24 muffins. CAN IT BE MADE INTO MUFFINS? IF SO, HOW MANY AND HOW LONG SHOULD THEY BE COOKED? Topping It With Sweetened Strawberries: This cornbread already has a slight sweetness to it from the sugar, so why not transform it into an entirely sweet dish? Top the cornbread with chopped strawberries and a sprinkle of sugar or try it with your favorite jam or marmalade. Two of my favorites are plain Greek yogurt or buttermilk! Use equal amounts of either of these in the recipe to end up with super moist cornbread. There are lots of options to use in this recipe other than sour cream. HOW TO MAKE JIFFY CORNBREAD MOISTER WITHOUT SOUR CREAM? Sugar: I wouldn’t recommend eliminating the sugar from this recipe, but you can try using 2 tbsp honey or maple syrup for an alternative sweetener. If you are using either of these options, make sure the oils have cooled slightly prior to mixing 
Vegetable Oil: Melted coconut oil or melted butter can be used in place of vegetable oil. I recommend using 2% milk, however, if needed you can use the same amount of buttermilk or half and half Milk: The fat in the milk is what makes this cornbread moist and delicious. #JIFFY CORNBREAD DIRECTIONS FULL#
Sour Cream: Full fat sour cream will create the best result however you can substitute with the same amount of plain or vanilla Greek yogurt if needed.Remove from oven and allow to fully cool in the pan.
Bake in preheated oven for 25-30 minutes or until a toothpick inserted in the center comes out clean and the top starts to lightly brown. Transfer the batter into a prepared baking pan and smooth out the top using a spatula. Add in the granulated sugar and mix until combined. Add in the vegetable oil and sour cream and mix together until smooth. In a large bowl, pour in the 2 boxes of Jiffy Cornbread mix then add the 2 eggs and milk. Lightly grease a 9×9 inch baking pan with cooking spray and line it with parchment paper. HOW TO MAKE JIFFY CORNBREAD FROM SCRATCH? It is slightly sweet thanks, so just a little bit of granulated sugar.ĭon’t leave this out, I think it really takes your cornbread to the next level! Delicious warm or cold, plain or with a topping, be prepared to not be able to stop eating this jiffy cornbread. Nobody likes dry cornbread, so this moist jiffy cornbread recipe uses both milk and sour cream to keep things extra moist.īut as you’ll read, you can also make this jiffy cornbread with buttermilk or Greek yogurt. One of the many jiffy cornbread hacks is that a lot of the work has been taken care of using this boxed mix, so you can make and dig into your cornbread that much faster. From your favorite spicy chili or stew to a weekend brunch, or on its own, it is just that good. This moist jiffy cornbread recipe is so simple to follow and can be paired with almost anything. Scroll to Bottom for Printable Recipe Card.Ĭornbread is a staple comfort food in many households.
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