The Ultimate Jiffy Cornbread Recipe (2024)

FAQs

How can I enhance my Jiffy mix? ›

You can substitute water for milk on a one to one basis in your recipe. It won't be quite as rich, but it will be cornbread. There are plenty of recipes for hot water cornbread. The batter is made with cornmeal, salt, sugar, and boiling water.

You can stir in 1 cup of roasted chopped jalapeños or 1 teaspoon crushed red pepper flakes or cayenne into the batter. Or, you can mix in 3 tablespoons of your favorite chile paste. Fields also recommends trying a little NOLA flair by adding a rounded ¼ teaspoon Cajun spice blend to your cornbread mix.

“JIFFY” mixes can also be prepared with water or plant-based milk alternatives like soy, almond or coconut milk. Pineapple or orange juice may be substituted for flavor variation in the corn and fruit muffins. Feel free to experiment with other options and let us know if you find something else that works well.

The extra egg which is increased protein and binder makes the cornbread denser and heavier in texture.

Mix cornbread as directed on package. Add in corn and cheese. *If using milk add at the end and only use enough to make the consistency like thick pancake batter. Bake 400 degrees for 20-25 minutes or until golden brown and a toothpick comes out clean.

The black specks are simply naturally dark pieces of the pericarp (skin) of the corn, where the tip of the kernel attaches to the cob. The color of the specks will vary by crop and year. They are the same as those commonly seen in hard taco shells, corn or tortilla chips, cornmeal, and natural whole corn products.

Sour cream or plain yogurt: Another option is to use sour cream or plain yogurt as a substitute for milk in Jiffy cornbread. These dairy products will add moisture and richness to your cornbread [3].

Milk - may substitute buttermilk, heavy cream, sour cream, plain greek yogurt, water, almond milk, soy milk, or coconut milk.

To personalize the cornbread, the box also features this tip: Mix in 1 cup shredded Cheddar, 1 (4-ounce) drained can chopped green chiles, and 1/4 teaspoon cayenne before baking for a zesty spin.

Should you let cornbread batter sit before baking? ›

Note: We recommend allowing cornbread batter to sit for 10 to 15 minutes before baking, so if you prefer, you can delay heating the oven until you make the batter. 2Melt the butter, and then set aside to cool slightly.

Adding about 1 tablespoon (15 ml) of extra butter or vegetable oil can increase the moistness of your cornbread. You can do this even if your recipe doesn't call for butter or oil. Replace milk or water with creamed corn. If your recipe calls for milk or water, try replacing it with creamed corn.

Trust me it's good af 1/2 sour cream 1/2 cup sugar 1/2 cup melted butter and 1 egg blend it all then let it rest 5 mins before baking.

Water: Water can be used as a substitute for milk in Jiffy cornbread. It may result in a slightly drier and less rich texture, but it will still work. Buttermilk: Buttermilk is a good substitute for milk in Jiffy cornbread. It will add a tangy flavor and a moist texture.

Sour Cream can be substituted for milk in cornbread but will need to be thinned. I recommend using 75% sour cream and 25% water. Sour Cream will also change the taste of the cornbread and will add a slight tangy flavor which can be counteracted by using a small amount of vanilla extract.

As of November 2004, all “JIFFY” Mix products will have a “Best If Used By” date printed on the top of each package. This is based on a twelve month shelf life from the day it was manufactured. We feel the product is at its best if used by this date.

The batter will rise. Remove your cornbread from the oven as soon as the middle sets. If you stick your cornbread with a toothpick and it is a bit soft on the inside, that is okay!

If you don't have milk for your Jiffy cornbread, there are several substitutes you can use. Here are some options: Water: The simplest substitute for milk in cornbread is water. You can use water as a 1:1 replacement for milk in your Jiffy cornbread recipe [3].