It’s really some of the best homemade cornbread you’ll ever have, and starting with boxed Jiffy Corn Muffin Mix is so much easier than making it all from scratch. 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. My name is Joanne, and my loves include cooking and photography, my fur baby Bubba and those special people in my life. If you prefer a thinner cornbread, then you can use only one box of the mix, and halve all of the other ingredients. If you choose to refrigerate, make sure the cornbread is completely cooled and wrap in foil or put in an airtight container.

Brighten the cornbread with citrus: add the zest of juice of 1 orange or 2 lemons into the batter and bake. The verdict: It's not often that we get a complete and immediate consensus from our taste test panels, but Bob’s Red Mill cornbread was a unanimously negative response. So I tried it again but this time I used dry measure cups instead of weighing everything and mixed the oil in with the milk and egg since I was making it right away. Below is a list of mix ins and extra ingredients to add to this easy recipe to spruce it up a little. In place of all-purpose or self-rising flour, this mix uses rice flour and potato starch, which accounts for its fluffy, airy texture.Place into a plastic freezer bag, squeezing as much air out as possible and then freeze for up to a year. Use of this site constitutes acceptance of our User Agreement and Privacy Policy and Cookie Statement and Your California Privacy Rights. This mix works for Jiffy cornbread casserole, skillet cornbread, Mexican cornbread, and hot water cornbread, and you could even use it as a breading for fish and chicken. I had found this cake recipe online and found that the Jiffy mix makes the easiest and best cake that you can actually mix with fruit in or at he bottom of the cake.

Corn Casserole with Onions – Add a small diced onion or diced green onions to the mix, about 4 ounces. It’s a base for all things delicious that will have your guests oohing and aahing during the holiday season!In North America, corn, or maize, has been cultivated for thousands of years by Indigenous people, but the crop took hold in the American South because it would thrive in the South’s hot, wet climate, while wheat would rot. Bake for 25 – 30 minutes at 400 degrees Fahrenheit, or until it’s set and a cake tester comes out clean.

First let me say that when I finally got the wet to dry ingredient fixed, these corn muffins turned out absolutely delicious.Mix in the sour cream, then mix in the corn muffin mix until it’s just combined (don’t over mix it).