Add the jiffy mix and sugar to the bowl and fold the mix to incorporate.Whisk the wet ingredients (egg, cream corn, sour cream, and melted butter) in a large bowl until incorporated. How To Make Jiffy Cornbread With Creamed Corn Oil spray: like avocado oil spray to prepare the baking pan or skilletīe sure to get the full recipe, including the exact ingredient amounts from the recipe card at the end of the post.Creamed corn: This comes in a small can from the grocery store.Jiffy corn muffin mix: I’m using boxed mix to save time.Easy and quick prep: This corn pudding recipe is a dump-and-bake that requires just a few minutes of prep.Great side dish on regular and special days: This dish is the real deal whenever you need something easy and classic for a regular family dinner, holiday, or potluck.Enhanced flavor: Cream style whole kernel corn enhances the corn flavor, but also keeps the jiffy cornbread moist as it cooks.Easy recipe with simple ingredients: My jiffy corn casserole recipe is easy to follow and requires 7 simple ingredients.There are so many reasons to make this moist cornbread recipe. This recipe uses cream-style whole kernel corn to enhance flavor while keeping the cornbread moist. It’s easy to make with a handful of simple ingredients and requires a few minutes to prep. Short on time or just need a smaller serving? Try my microwave cornbread in a mug instead.Jiffy cornbread with creamed corn is your go-to side dish for regular dinners, holidays, or potlucks.If you have leftovers or want to make a batch ahead of time, follow these tips for how to freeze cornbread.Fill each well about 2/3 of the way full, and bake for about 15-20 minutes. If you want to make corn muffins, grease 12 wells of a muffin pan.While you can use low-fat sour cream, I recommend using regular sour cream for best results.If you prefer, add 3 Tablespoons of honey instead of sugar.Smear with butter and drizzle with honey for a tasty treat. Last, you’ll cut and serve the cornbread. Next, you’ll pour the batter into a preheated cast iron skillet or prepared baking dish. First, you’ll add all of the ingredients in a mixing bowl and whisk until combined.īake it. (Full printable recipe is available below) It’s really easy to make this by following the Jiffy cornbread box recipe, but with a few simple additions. Powered by Convert Plus How to Make Jiffy Cornbread in a Cast Iron Skillet But if you’re one of those people who prefers unsweetened cornbread, you can leave it out.Įither way, you’re going to love this doctored-up cornbread. I also add some vegetable oil to my batter for the added fat content, which pairs with the sour cream to help make the cornbread moist and tender.Īdding a bit of sugar is optional (I always do!) and will make your cornbread absolutely divine. Jiffy cornbread with sour cream is a game-changer! This is because the fat content and creamy texture of the sour cream helps add moisture, and the acid in sour cream helps to tenderize the strands of gluten and activate the baking soda in the cornbread mix. You can learn more about what sour cream does in baking and you’ll probably never want to make cornbread without it! Sour cream is the secret to how to make Jiffy cornbread less crumbly! It adds just enough moisture, fat, and acid to make moist and tender cornbread–without changing the overall flavor. So I always make a few tweaks to make the cornbread really shine! Made straight from the box, Jiffy cornbread is delicious, but it can be a little dry. So it’s what I grew up with, which makes it an extra-simple comfort food to make for my own family these days. My mom never made cornbread from scratch, but always used Jiffy boxed mix. My dad was born and raised in West Virginia, so the classic coal mining meal of Appalachian pinto beans and cornbread was in regular rotation in our house.
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