![]() Add an extra fat to your cornbread batter to make it less crumbly, great source of fat would be melted butter, vegetable oil and egg yolks.Hacks for making corn bread with jiffy cornbread mix with creamed corn 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.if using unsalted butter, add a dash of salt. whip in a stand mixer for larger amounts. Mix almost equal parts honey and butter, adding just a bit more butter than honey. i have recently started using powdered buttermilk (baking aisle, by pwd milk,) and love that too. ** i usually do the old vinegar in milk trick to sub for real buttermilk, which works great. or if i need a bigger amount, i double the recipe and cook it in a 9x13" pan. * sometimes i will double this recipe and grease two pans, and freeze one pan of cornbread, baked, cooled and wrapped in foil. Pour batter into the prepared pan.īake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Combine buttermilk with baking soda and stir into mixture in pan. Quickly add eggs and beat until well blended. Preheat oven to 375 degrees F (175 degrees C). I make it so often i keep the recipe taped to the inside of my cupboard (don't even try to get me to eat win-the-cookoff chili or cream of green chile soup without it,) and really really it doesn't take much longer than the box mix anyhoo! it doesn't crumble, it is moist, it doubles easily, it freezes, you can use wheat flour, it is a perfect perfect recipe that i thank my lucky stars i found! if you like a sweet cornbread, if you love jiffy cornbread, you will love this recipe. last week i made a box of my old favorite jiffy (i was in a jiffy, what can i say) and i couldn't even eat it after being spoiled by this recipe. I have been making this for so long now that i almost forgot what a jiffy cornbread mix tasted like.
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