![]() (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. This recipe is very versatile, so you can add in just about any ingredient that you like, such as green onions, cheddar cheese, or jalapenos. 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. Bake in greased 9x9x2 dish or in muffin tins for 25 minutes. 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. Ingredients for Jiffy Cornbread Mix Recipe 1/2 cup Yellow cornmeal 1/2 cup All purpose flour use an all purpose cup for cup gluten free flour blend 1/4 cup. Everything is mixed together in one bowl, poured into a baking dish and either microwaved or baked in the oven. This keto version is also very simple to make. For a citrusy flavor, stir the zest and juice of 1 orange or 2 lemons or limes into the batter. 9 Servings 240 Calories 23.2g Fat 6.5g Protein 2g Net Carb 3.8g Total Carbs Cornbread was always an easy side dish my mom would make to go with soups and chili. But things get even better when you add your favorite fruit. Mix together to corn bread mix according to the directions on the box, which includes 1/3 cup milk of milk and egg. Roll the tenders in the cornbread mix once more, and place on a parchment paper-lined baking sheet. How To Make cheesy corn bread in a jiffy 1. (For maximum crown on muffins let batter rest for 3 or 4 minutes, stir lightly before filling cups). 10 oz shredded sharp cheddar cheese 5-6 slices ham. Grease muffin pan or use paper baking cups. 2 corn muffin mix the size that makes 6 muffins, plus ingredients called for on package to make the batter. Roll each chicken tender in the cornbread coating. Directions Corn Muffins: Yield 6-8 muffins depending on size. You can simply stir 2 tablespoons honey into your cornbread batter to add a touch of sweetness. In a wide bowl, combine 1 box of Jiffy mix with 3 tablespoons Creole seasoning (such as Tony Chachere’s). 4/11/19 Spiffy Jiffy Cornbread A spiffed up, semi-homemade recipe using Jiffy Cornbread mix, sour cream and real melted butter for a super moist and tender, absolutely perfect pan of cornbread. 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. If you’re into heat, Fields says there are endless ways to give your cornbread a kick. 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. If you want to make your Jiffy cornbread moist and fluffy, try adding in eggs, milk, sour cream, vegetable oil, and honey. No fresh corn on hand? Strain 1 (8-ounce) can of creamed corn and stir into the batter along with one additional egg. When the cornbread is done allow it to cool for 5 minutes before cutting and serving.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. Bake the cornbread batter in the preheated oven for 16-20 minutes (16 minutes works best for us!) You can test for doneness by inserting a butter knife or toothpick in the middle and it should come out clean. ![]() Spread the batter into the pan using an offset spatula so that it’s evenly spread. (the parchment will help when you want to lift the cornbread out of the pan and cut it on a cutting board.) In a medium-large mixing bowl, add the Jiffy cornbread mix, add the egg, and milk, and mix until just combined – do not overmix! Add the batter to the prepared pan, using a baking spatula to scrape the mixing bowl and get all that batter. Butter an 8×8-inch square pan, scrunch a large enough piece of parchment paper and unfold and fit it into the pan, butter the parchment paper or spray it with cooking oil. Prepare the Pan & Make the cornbread batter: Preheat your oven to 400 degrees F(204 degrees C).
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