Jiffy cornbread recipe sweet9/27/2023 It’s tough, but letting the cornbread cool for at least 20 minutes in the pan after it comes out of the oven will help prevent it from crumbling too much when cutting into squares. Cornbread is really great at sticking to the bottom of the pan, so spray generously! Same temperature ingredients incorporate more evenly. This jiffy cornbread is easy peasy, but here are a few extra tips to help make this boxed cornbread even better: Check out my street corn spoon bread for inspiration! Because what recipe isn’t made better with garlic? Make my oven baked bacon, then crumble, and stir! Cheese. Any shredded cheese will do - pepper-jack, cheddar, monterey-jack, etc.Adds a subtle (or not so subtle) spicy flair. Canned and diced green chiles or jalapenos.If you’d like to add even more pizazz to your cornbread, here are some fun mix-ins! You can also check out my copycat jiffy cornbread mix recipe or my homemade cornbread recipe which is naturally gluten free! Flavor variations For this recipe, you’ll need 17 oz of the gluten free corn muffin mix which is about 3 cups. Jiffy cornbread is not gluten free, but there are gluten free cornbread mixes available at the store. Butter will give you more flavor, but oil will technically make it even more moist. Again, the high fat content will make the cornbread more moist. Whatever you use, use full fat ingredients! The extract fat content makes the bread dense and rich. ![]() The acidity in buttermilk makes for a very tender and moist bread. Jiffy cornbread, if made as the box directed, can be very dry. If the top starts to get too brown, cover with a greased piece of tin foil. If you’re looking for a recipe that uses creamed or cream style corn, check out my corn casserole or slow cooker corn pudding. Not only does corn provide additional sweetness and more corn flavor, it adds a nice “pop” of texture to balance out the dense, crumbly bread.
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