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

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This is an option purely based on your preference. Adding in some sugar doesn’t change the moisture level or the consistency of your cornbread. It’s not a catchy name or super precise recipe, but easy to remember! How to Make Corn Casserole without Jiffy Corn Muffin Mix

Jazzed-Up Jiffy Cornbread Muffins - Southern Bite Jazzed-Up Jiffy Cornbread Muffins - Southern Bite

In 1987, I went to lunch with my two bosses at the Newport Beach, CA, Marie Callender’s Restaurant, and Don Callender came over to say hi, and they introduced him to me. I asked him how they made their sweet cornbread, and he said, “You’re gonna laugh!” I told him I NEVER laughed at a great recipe, and he told me: 1 box of Jiffy Corn Muffin Mix, and an equal amount (1-1/2 cups) cheap white cake mix, then add the required 2 eggs and 2/3 cup milk, and bake per the Jiffy directions. The simplicity of this recipe lends itself to plenty of add-ins and variations. Here are just a few I’ve experimented with and enjoyed. Corn Casserole with Cheese Serve Warm with Butter: Cornbread muffins are best when served warm. If you made them ahead of time, pop them in the microwave for a few seconds before serving. Serve with a pat of butter for extra deliciousness. Bake for 25 – 30 minutes at 400 degrees Fahrenheit, or until it’s set and a cake tester comes out clean. Then let it cool for at least 20 minutes before slicing it and serving it with a dab of butter.Once baked, the leftovers will store in an airtight container in the refrigerator for 3-5 days or in the freezer for longer-term storage. Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!* 📖 Variations Adding in some vegetable oil is also an essential step left off of the box mix recipe. Oil will help make your cornbread moist and stay together, rather than crumbling apart. The mixture of the peppers, cheese, and corn is simply divine. Serve this one up with a steaming bowl of chili.

The Ultimate Jiffy Cornbread Recipe - The Kitchen Magpie The Ultimate Jiffy Cornbread Recipe - The Kitchen Magpie

I always suggest making any recipe exactly as written for the first time. This way you know what the texture and taste should be before you experiment with substitutions and variations. 🔪 How To Make Jiffy Corn Casserole Substitute the copycat baking mix (which uses vegetable oil) for Jiffy Corn Muffin Mix (which uses lard). Bake muffins for 14 to 18 minutes or until they are golden brown. Let them cool for about 5 minutes before removing from the muffin tins so they have a chance to firm up.Corn Kernels: Add some sweet corn kernels (fresh, frozen, or canned) for added texture and a burst of sweetness. One of the first things you can do to improve your Jiffy Cornbread recipe is to use two boxes of Jiffy Corn Muffin Mix instead of just one. My cornbread was always too dry or too heavy. I made this one and it is perfect! I used maple syrup because we were out of honey. I baked them as muffins and they disappeared with bowls of chilli. Perfect for a fall evening! Reply Corn casserole is a holiday staple in the Southern and Midwestern United States, but it is less common dish in the rest of the world. I’m not sure what happened. I followed the recipe exactly. These came out of the oven the consistency of a sponge. Not cake like at all. My family has forbidden me to make these again.☹️