Wheat Flour, Degerminated Yellow Corn Meal, Sugar, Animal Shortening (Lard, Hydrogenated Lard, Tocopherols Preservative, BHT Preservative, Citric Acid Preservative), Contains Less than 2% of Each of the Following: Baking Soda, Sodium Acid Pyrophosphate, Monocalcium Phosphate, Salt, Wheat Starch, Niacin, Reduced Iron, Tricalcium Phosphate, Thiamine Mononitrate, Riboflavin, Folic Acid, Silicon Dioxide. 8:00 AM - 4:30 PM EST.Īdditional recipes at: Nutrition Facts Title Partially produced with genetic engineering.Ĭontact us at: 80 Mon. So, when you are looking for delicious muffins, biscuits, desserts, or other great meal solutions please think Jiffy! - Howdy Holmes, President, Chelsea Milling Company. We've been making great muffin and baking mixes since the 1930's. In a large bowl, pour in the 2 boxes of Jiffy Cornbread mix then add the 2 eggs and milk. Easy cornbread waffle recipe from Jiffy cornbread mix you can make in your waffle iron. Hope you try them out and please leave a comment if you do. Bake for 25 30 minutes at 400 degrees Fahrenheit, or until it’s set and a cake tester comes out clean. The box of cornbread mix cost me around 0.50 so they are about as frugal as it gets. Mix in the sour cream, then mix in the corn muffin mix until it’s just combined (don’t over mix it). Prepare as directed for corn muffins except pour batter into greased 8" square pan. Start by whisking together the eggs, oil, milk, and honey. (For maximum crown on muffins let batter rest for 3 or 4 minutes, stir lightly before filling cups).īake 15-20 minutes or until golden brown. Can I substitute the molasses for another sweetener? Yes, other sweeteners like honey or agave can enhance the flavor of sweet potato cornbread.Grease muffin pan or use paper baking cups.īlend ingredients.Another sign is that the bread will start to pull away from the sides of the baking dish. Mix, pour in baking dish thats been sprayed with cooking spray & bake. Step 4 In separate pan, sauté celery, onion and mushrooms in melted margarine or butter. Follow recipe on the box of the jiffy mix. If it comes out clean, then the cornbread is fully cooked. Crumble cornbread on baking sheet and bake for an additional 5 minutes or let set out to dry. How do I know when my sweet potato cornbread is fully cooked? To know if your sweet potato cornbread is fully cooked, insert a toothpick or a knife into the center of the bread.Just put all the ingredients together in a large bowl and combine well until you get a. I recommend no more than 1 teaspoon to balance them with the other ingredients in the recipe. Making this copycat jiffy cornbread mix is actually super easy. Remove the heated skillet from the oven and pour your cornbread mixture into. Meanwhile, place the jiffy mix in a mixing bowl. I suggest using warm spices such as ginger, nutmeg, or cloves. When the oven is to temperature add a little oil to an iron skillet and place in the oven to heat. Can I add other spices or seasonings to my sweet potato cornbread in lieu of cinnamon? Yes, you can add other spices or seasonings to your sweet potato cornbread.Because canned sweet potatoes are typically already cooked and you can also find them pureed, they can be added directly to the batter. If using fresh sweet potatoes, they will need to be peeled, boiled, mashed, and cooled before adding to the batter. Can I use fresh sweet potatoes in my cornbread recipe instead of canned sweet potatoes? You can definitely use fresh sweet potatoes for this recipe (in lieu of canned sweet potatoes).Mix together Wet Ingredients In a large bowl, stir together the sour cream, milk and eggs. To reheat, place the cornbread in the oven or toaster oven at 350☏ for 5-10 minutes, or until warmed through. Jiffy Corn Muffin Mix (8.5 oz box) Milk Large Eggs Sour Cream Butter, melted Sugar How to Make Jiffy Cornbread Recipe: Prepare oven and Baking Dish Preheat the oven to 400 degrees F and grease a 9X13 baking pan. Your baking time may increase slightly, so bake until golden brown and a cake tester comes out clean. To store your sweet potato cornbread, wrap it in plastic wrap or aluminum foil and store it in an airtight container in the refrigerator. Mix the box cornbread mix and egg together, but instead of the milk, use 1/3 cup sour cream, 1/2 cup buttermilk, or one drained 8-ounce can creamed corn.
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