![]() Two of my favorites are plain Greek yogurt or buttermilk! Use equal amounts of either of these in the recipe to end up with super moist cornbread. There are lots of options to use in this recipe other than sour cream. HOW TO MAKE JIFFY CORNBREAD MOISTER WITHOUT SOUR CREAM? Sugar: I wouldn’t recommend eliminating the sugar from this recipe, but you can try using 2 tbsp honey or maple syrup for an alternative sweetener.If you are using either of these options, make sure the oils have cooled slightly prior to mixing 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. Heat at 350 degrees until warmed through.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. Reheat: To reheat frozen cornbread remove the plastic wrap and then loosely wrap in aluminum foil. You can freeze this cornbread up to two months. Leftovers: If you'll eat it soon, simply store this bread in an airtight container in the refrigerator for up to three days.įreeze: You CAN freeze this cornbread! To do so, wrap tightly in plastic wrap and store in a heavy-duty freezer bag. It's perfect on its own but over the top delicious topped with butter or a dollop of sour cream! It's also delicious topped with green onion for a little extra color and flavor! Storage You could also serve it on New Year's Day with Hoppin' John and collards for good luck. Like I mentioned earlier, I like to eat my Mexican cornbread with regular chili or white chicken chili but it is the perfect side dish for any number of meals. Use cream style corn instead of regular corn. ![]() Substitute buttermilk for the milk in the recipe.Use a cast iron skillet instead of a baking dish (watch for doneness.).To up make this Mexican cornbread a meal on its own, simply add a protein like black beans, cooked ground sausage or ground beef (maybe even add in some taco seasoning!).Change up the cheese-cheddar cheese, colby jack, or pepper jack cheese would all be great options!.Adjust the spice of the bread by adding chopped jalapeños or varying the spice of the Rotel you add to the Jiffy mix.(Take them out when golden brown and a toothpick in the middle comes out dry.) Make it in a tray or as muffins, just cut the baking time if you're using a muffin tin instead of a baking dish.This is a fun recipe to experiment with, it's hard to mess it up! ![]()
0 Comments
Leave a Reply. |
Details
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |