Jiffy Corn Muffin Mix - Make Corn Bread Quick and Easy, 240 g

Product Information

Although I got a little sidetracked and let it cook longer than I’d hoped, it didn’t change the delicious taste one bit! I simply reheat leftovers in the microwave but if you want a crunchier leftover try warming in the oven for a little while. American Fizz is one of the largest importers and distributors of American Food and Groceries, Candy and Sweets, Soda and Energy Drinks here in the UK.

Sour cream is going to add a bit of creaminess to the recipe, but y’all are going to love Jiffy cornbread with sour cream. Everyone shud want to use this, or another copy cat recipe, to avoid consuming what very well may be detrimental. I like my sweet cornbread a little cake like, so adding in some moisture in addition to the honey adds the perfect sweetness and creates the best texture. In yeasted breads it can aid in the rise, but here, where there’s no yeast involved, it enhances flavor and color in the final product. Plain Greek yogurt – This can be whipped into the actual batter for a creamier bread or dolloped on top just like sour cream.I believe in using what I have but I ALWAYS check the recipe before the timer goes off, especially if it’s the first time I’m trying it. Substitute gluten free baking mix in place of the flour (try Bob’s Red Mill’s gluten-free 1-to1 baking flour) and gluten free corn meal (try Bob’s Red Mill’s gluten-free cornmeal) in the baking mix. Here are 10 ways to make Jiffy cornbread better: more moist, more flavorful, more delicious — more homemade.

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!

What’s inside: Shilpa describes the ingredients list here (bleached flour, cornmeal, sugar, and oil among other usual suspects) as “run of the mill,” and predicts a serviceable cornbread—“the one you’d crumble up to make stuffing. The package lists out the following ingredients: yellow cornmeal, enriched wheat flour, cane sugar, corn flour, leavening agents, and sea salt. Like the Martha White Cotton Country Cornbread, this bag of cornbread mix only requires water—or you could use milk. Sugar – The sweetness of this ingredient balances the corn’s flavor, but you can replace it with honey or leave it out if you prefer.

Make this mix and doctor it up as you see fit or leave it plain and garnish it with a pat of butter for a snack. The verdict: Krusteaz cornbread showed up to the taste test looking like it was in desperate need of a tropical vacation, which is a roundabout way of saying it was very pale. Flavorful, vibrant cornmeal with just a touch of sweetness makes it the star ingredient for everything from pizza crust to appetizers and breakfast casseroles.I do think it would taste good with buttermilk substituted for the milk in this recipe, though I haven’t tested that swap and can’t say for sure. Skip the instructions on the box, this is the recipe you want for the most amazing, moist and delicious cornbread ever. Give it autumn vibes: Add one cup of puréed pumpkin with 1/2 teaspoon each of ground cinnamon, nutmeg, and 1/4 teaspoon ground cloves. Substitute for sour cream by mixing 3/4 cup of cream cheese with 3 tablespoons of milk and blend together.

Be sure to check it frequently – you want to pull it out as soon as it’s warm enough, because it can go from warm and moist, to dry and tough pretty quickly.To calculate the overall star rating and percentage breakdown by star, we don’t use a simple average. Make boxed Jiffy cornbread mix taste like homemade cornbread and serve it with all your favorite meals. Those ingredients will simply be mixed together by hand, then the batter gets poured into a 9×13 baking pan and popped in the oven. Adding in the sour cream and vegetable oil makes a huge difference and makes the best moist cornbread.