If you don’t have buttermilk, you can either make your own, or use whatever milk you have on hand instead. 1/3 cup is originally called for, but again, because we’re using 2 boxes, you’ll need 2/3 cup milk. Buttermilk adds a tangy flavor and ultra moist texture that is absolutely perfect for cornbread. Buttermilk – the type of milk listed on the back of the corn muffin mix isn’t specified, but today we’re using buttermilk.Eggs provide structure to cornbread recipes and also act as a binding agent. Bring the eggs to room temperature to ensure they will be evenly mixed into the batter. Eggs – the box originally calls for 1 large egg, but since we’re using 2 boxes, you’ll need 2 large eggs.You’ll need 2 (8.5 oz) boxes (any brand should be just fine) for this recipe. Jiffy Corn Muffin Mix – a boxed cornbread mix containing flour, cornmeal, sugar, shortening, baking soda, and salt.With just a few extra ingredients, nobody will ever guess that this is made with boxed cornbread!
JIFFY CORNBREAD DRESSING HOW TO
What if I told you you could have your cake cornbread and eat it too? Today we’re talking about How to Make Jiffy Cornbread Better: the ease of using a boxed mix with the taste of homemade. Thaw completely before reheating it in the oven.I’m all about homemade cornbread, but sometimes you just need to use a box of muffin mix and call it a day.
Freeze: Store in an airtight container or freezer bag for up to 3 months. Fridge: Wrap the cornbread in plastic wrap and store for up to 1 week. Room Temperature: Wrap the cornbread in plastic wrap or aluminum foil, and you can leave it on the counter for 1 or 2 days. Serve it on the side of these meat dishes:Ĭornbread for breakfast? YES! Try it with Shakshuka! Storage 30 Minute Tortellini Tomato and Spinach Soup. Slow Cooker Tortellini Sausage and Kale Soup. Cornbread goes SO well with these recipes: You can have it on its own, with extra butter and drizzled with honey, but nothing beats cornbread with soup. What do I serve this delicious cornbread with? If you don’t have buttermilk you can easily and quickly make your own using 1 cup of milk and 1 tablespoon of vinegar or lemon juice. Allow it to cook for 15 minutes before cutting. Then, pour the batter into the pan and bake it in the oven for 20-25 minutes. This helps to prevent the cornbread from sticking, and also gives the cornbread nice and crispy edges. Swirl it around so that the whole pan is coated. Remove the hot baking dish from the oven and add a tablespoon of butter. Adding the ingredients to the hot baking dish & bake. Then, add the dry ingredients to the wet ingredients and mix them until they’re just combined (do not over mix). Combine your dry ingredients in a medium mixing bowl, and your wet ingredients separately in a large mixing bowl. When it’s melted, allow the butter to cool while you are working on the rest of your ingredients. Make sure to keep an eye on it – butter can burn! It also helps to use a light-colored saucepan for this. Add the butter to a medium saucepan and cook it over medium heat until it’s a light brown/caramel in color. Turn on the oven to 400 degrees and place the 8×8 baking dish you’ll use to bake the cornbread in the oven as it heats. It takes just 4 easy steps and 15 minutes: How do I make this copycat jiffy cornbread recipe? Hushpuppies are also technically a type of cornbread! There are lots of different versions: the traditional, high rising, soft and fluffy bread I’m bringing you today, and also fried versions like corn fritters and corn pone which is egg-less and milk-less. Originally created by Native Americans, it was then adapted by Southern Colonists to the recipe we have today. 
It is a cornerstone when it comes to American cuisine.
Cornbread is a quick bread made with cornmeal, usually leavened with baking powder.
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