#Homemade jiffy mix recipes how to#
#Homemade jiffy mix recipes full#

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.

#Homemade jiffy mix recipes how to#

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.

#Homemade jiffy mix recipes 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.