(If you decide to add pumpkin purée, Fields recommends using an additional egg too. And if you really want to go big, stir 1 (15-ounce) can of pumpkin purée, along with ½ teaspoon ground cinnamon, ½ teaspoon nutmeg, ¼ teaspoon ground cloves, and ¼ teaspoon ground cardamom into the batter. To give your cornbread some autumnal flair, stir 1 teaspoon ground cinnamon into the dry mix. Want to use up some blueberries, blackberries, or other berries? Sprinkle as many as you’d like over the bottom of the baking pan or skillet and pour the batter on top. Fields also recommends sprinkling the top of the batter with a little raw sugar to give your cornbread some crunch. In the summer, peel 2 fresh peaches and cut them into thin wedges, toss them in 2 tablespoons of light brown sugar, and add to your cornbread. For a citrusy flavor, stir the zest and juice of 1 orange or 2 lemons or limes into the batter. But things get even better when you add your favorite fruit. You can simply stir 2 tablespoons honey into your cornbread batter to add a touch of sweetness. To layer in more savory flavor and richness, Fields recommends folding in ¾ cup of shredded sharp cheddar. Fields also recommends trying a little NOLA flair by adding a rounded ¼ teaspoon Cajun spice blend to your cornbread mix. Or, you can mix in 3 tablespoons of your favorite chile paste. You can stir in 1 cup of roasted chopped jalapeños or 1 teaspoon crushed red pepper flakes or cayenne into the batter. This cornbread is rich, buttery, and moist, perfect for chili, soup, BBQ, or dessert. If you’re into heat, Fields says there are endless ways to give your cornbread a kick. Learn how to make the best Jiffy Cornbread with this easy recipe that uses only two boxes of Jiffy Corn Muffin Mix and simple ingredients. Another tangy option: Add ⅔ cup of buttermilk, which also makes the cornbread super tender. One of the simplest ways is to bring in more flavor and depth is by adding ⅓ cup of sour cream to the batter, which makes the cornbread extra moist and a little tangy. No fresh corn on hand? Strain 1 (8-ounce) can of creamed corn and stir into the batter along with one additional egg. And, you know I had to have some thick pats of butter on mine to enhance that flavor even more.The best cornbread is the one that really tastes like corn-so why not add extra? Fields recommends stirring 1 cup of fresh corn kernels into the batter, which will also add pops of texture. This way I always know how much milk to add and I don’t have to try and remember.Įven with the little bit of sugar that’s in this recipe I was surprised at how savory it tasted instead of sweet. I like to make mine in a glass jar and tape the additions to it on the side for making muffins. Made up into muffins this will make 6 regular size muffins. On the other hand if you love the sweet taste of the pre-made mixes you can add another spoonful or two of sugar so that it turns out sweet.įor use in recipes this replaces an 8.5 ounce box of corn muffin mix. Brush biscuits with melted butter, dried parsley and a scant sprinkling of salt. Drop by heaping tablespoons onto prepared baking sheet. Add milk and stir just until incorporated. Combine cornbread mix, cheese and garlic powder. Simply leave out that one spoonful of sugar and you’re all set to go sugar-free (though not carb free thanks to the flour and cornmeal). Line a baking sheet with parchment paper. Some fans of cornbread don’t want any sugar in theirs and this mix let’s you do that. Step Four: Put the pans in the oven and bake for 10-12 minutes. Step Three: Use a cookie scoop and scoop out 24 cookie dough balls. Step Two: Add all the listed ingredients into a large bowl. There’s only 1 tablespoon of sugar in this mix. Line 2 cookie sheets with parchment paper. My mom made cornbread from scratch a lot and her method was to only use a little bit of sugar instead of making it super sweet and that’s what I’ve done here. Now one of the reasons that Jiffy mix can be so controversial is that it does contain sugar- among other ingredients you may or may not want in your cornbread. The bits of casserole left on the dish will burn and stick to the pan. Don’t reheat the casserole in the baking dish. Bake at 375 degrees F for 15 to 20 minutes. So if you want to have cornbread tonight keep reading! Place the corn casserole on a large piece of foil, fold up, and seal. In the directions I lay out both the mix and how to prepare the mix. Well, now you can make your own mix at home to use in those recipe one-for-one and it couldn’t be easier to prepare. The heavenly texture is a cross between souffle and corn pudding. And, there are lots of recipes that call for a small box of Jiffy corn muffin mix as part of the ingredient list. Jiffy Cornbread Casserole As a side dish, meal, or dessert, this cornbread casserole is one of the best things you can do with Jiffy. There’s nothing easier than using a mix to get your baked goods on the table in no time flat.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |