You know, the ones in the little boxes that look like they’re from the 1950’s?ĭump the mixes, eggs, milk and water in a bowl, whisk to combine, pour in a 9×13 pan and 20 minutes later you have warm, sweet cornbread. It’s a mashup of the Jiffy brand corn muffin mix and the Jiffy brand Golden Yellow cake mix. ![]() It always turns out moist, soft and sweet, not dry and crumbly like other cornbread I’ve tried. Sigh…but luckily they love this cornbread so much they can usually be persuaded to eat a small bowl anyway. But this “Jiffy” version is so fast to put together that I find myself making it every time we have chili, which is good, because chili makes half of my children cry. I’ve made cornbread from scratch before, and it was pretty darn tasty. But if you have a hankering for a moist, sweet cornbread that you can smother in butter and honey and serve up with a big bowl of chili, this recipe is for you! Can cornbread batter be made ahead of time If can, but avoid overworking it when you stir before cooking. Once skillet is heated and coconut oil melts, carefully remove from oven and use a basting brush to brush the oil evenly over the entire skillet. to allow coconut oil to melt inside hot skillet. If tops start to brown, cover loosely with aluminum foil. Place coconut oil into an oven safe 10-inch skillet (preferably cast iron) and place into the oven for about 2 min. Spoon into 6 lined muffin tins and bake for 15-20 minutes at 400 degrees. ![]() If you’re a fan of Southern cornbread, you can pass this post on by. Variations: Add 1/2 cup shredded cheese, corn, green chiles, jalapenos bacon or tomatoes. I can’t tell you how disappointed I was the first time I ordered cornbread in Memphis and got, you know, actual cornbread instead of the cakey stuff I was expecting! To Make Jiffy Cornbread More Moist Mix the box cornbread mix and egg together, but instead of the milk, use 1/3 cup sour cream, 1/2 cup buttermilk, or one. But in the south, cornbread is rougher in texture, not nearly so sweet, and often full of actual corn kernels. In the west, where I grew up, cornbread is soft and sweet and maybe more like a dessert than a bread, but hey, it’s still called cornbread so we eat it with meals instead of for dessert. So there are some words that just don’t mean the same thing in different parts of the country. Make soft, sweet Jiffy cornbread in minutes with this classic Jiffy cornbread recipe! It combines a cornbread mix and a yellow cake mix for the perfect moist bread.
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