Vegetable Oil: Melted coconut oil or melted butter can be used in place of vegetable oil.I recommend using 2% milk, however, if needed you can use the same amount of buttermilk or half and half Milk: The fat in the milk is what makes this cornbread moist and delicious.Sour Cream: Full fat sour cream will create the best result however you can substitute with the same amount of plain or vanilla Greek yogurt if needed. Remove from oven and allow to fully cool in the pan.Bake in preheated oven for 25-30 minutes or until a toothpick inserted in the center comes out clean and the top starts to lightly brown.Transfer the batter into a prepared baking pan and smooth out the top using a spatula.Add in the granulated sugar and mix until combined.Add in the vegetable oil and sour cream and mix together until smooth.In a large bowl, pour in the 2 boxes of Jiffy Cornbread mix then add the 2 eggs and milk.Lightly grease a 9×9 inch baking pan with cooking spray and line it with parchment paper. HOW TO MAKE JIFFY CORNBREAD FROM SCRATCH? It is slightly sweet thanks, so just a little bit of granulated sugar.ĭon’t leave this out, I think it really takes your cornbread to the next level! Delicious warm or cold, plain or with a topping, be prepared to not be able to stop eating this jiffy cornbread. Nobody likes dry cornbread, so this moist jiffy cornbread recipe uses both milk and sour cream to keep things extra moist.īut as you’ll read, you can also make this jiffy cornbread with buttermilk or Greek yogurt. One of the many jiffy cornbread hacks is that a lot of the work has been taken care of using this boxed mix, so you can make and dig into your cornbread that much faster.
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