![]() ![]() Melt a smidge of butter in a large skillet over medium. In a large prep bowl, whisk together 1 (8.5-ounce) box Jiffy Corn Muffin Mix (about 1 3/4 cups), 2 large eggs, and 3/4 cup whole milk or buttermilk until mostly smooth (a few lumps are okay). In fact Jiffy Corn Bread Mix now walks proudly into my house and sits in a prominent place in my pantry. Or, take a much easier and faster route like I do and just transform the mix into pancakes. Gotta say, this may not be from scratch but its pretty darn good. I have to be fast if I want any at all. And if our nephew Henry is at our house I have to double down, had to make a batch to send home with him on his last visit. Lynn will literally eat corn bread for breakfast, lunch, dinner and a snack. I used frozen but if you have fresh, all the better. ![]() I also swap out the oil for melted butter, because well… butter, do I need to explain? I leave out the sugar from the original mod and add some buttermilk powder (and there is sour cream added) to try to offset that issue. I get that, and I agree about the sweetness. In fact, a comment I got on my chowder post stated a real southerner would not use a box mix, partly because it is too sweet. Not sure how my southern friends will feel about box mix. Sure enough, there are many hacks available out there, and the one I adopted is from “Back to My Southern Roots”, see link below. When a box of Jiffy mysteriously found its way into my pantry I said to myself “someone must have figured out how to improve this”. Of course, I was being all cooking snob about it. The whole thing started when we were chatting about memories of boxed cornbread from our childhood. This better cornbread from a box is one of my favorite southern style treats to enjoy.In my post on Seafood Chowder I referenced a cornbread that I made from a hack I found for Jiffy Corn Bread Mix. You can use or serve this recipe as you normally would cornbread, but for an extra special finish we like to top ours with a pat of butter & a drizzle of honey.This prevents the cornbread from crumbling or falling apart when cut. This will allow you to pull it out easily without any crust or crumbs getting stuck behind. While nonstick cooking spray works to prevent most sticking, lining your baking sheet with a parchment paper baking sheet with the excess to hanging over the sides of the pan will prevent any and all sticking.Store leftover cornbread in an airtight container on the counter for 2 to 3 days. You can also serve it for breakfast either as a side to eggs, bacon, and sausage or own its own with a big slab of butter and jam. Remove the cornbread from the oven and let it rest for a full 5 minutes before slicing and serving. Pour the batter into a 9×13″ baking dish you’ve sprayed with non stick cooking spray, spreading it out evenly with a spatula.īake the cornbread at 400° for 30-35 minutes, or until golden brown on top and a toothpick inserted in the center comes out clean. Now whisk in the corn muffin mix until evenly combined and the mixture is only slightly lumpy. Then, whisk in the melted butter and milk. To make this jazzed up cornbread, start by whisking the mayonnaise and eggs together in a large mixing bowl until they are evenly combined. ![]() You could also sub buttermilk, or even half & half in a pinch.
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