![]() It’s also a tasty side for breakfast or brunch alongside eggs, sausage, bacon, or ham. The best part about this cornbread recipe with corn is that the mixture can be whipped up so quickly, and it pairs beautifully with any vegetarian dish! You’ll never want another dry slice of bread again! ![]() My cornbread recipe is the perfect bread for dishes like tangy fresh cranberry sauce to yummy sweet potato pie!Ī crisp crust meets a tender interior once this bread comes out of the oven. ![]() Did you know corn could be added to Jiffy mix?Īnd with the addition of other soul food-inspired ingredients, you get a buttery flavor (thanks to the melted butter), rich creaminess (from the cream cheese), and hints of sweet yellow kernels of corn.What goes well with cornbread made with creamed corn?.Can you make cornbread using creamed corn?.Instructions for sweet cornbread with corn (made from scratch).What kind of cornmeal is used in cornbread?.Instructions for skillet cornbread with corn.Can you omit the sugar to make this cornbread recipe less sweet and more savory?.Can you use white cornmeal instead of yellow?.Can you make this recipe with homemade cornbread made from scratch?.I am tired of feeling under the weather.Ģ2 By contrast, the fruit of the Spirit is love, joy, peace, patience, kindness, generosity, faithfulness. Please pray for me to get over this cold. I hope you and your family went to Mass today to start the week off feeling encouraged and uplifted. This method will work with any cornbread recipe, so if you have a super special homemade recipe that has been passed down from generation to generation- go for it! You really can’t beat the crunchy bottom and sides.Īs always, thank you for your support. Slice into triangles and serve alongside some chicken soup, my red wine braised short ribs, or just by itself with a cold glass of milk or sweet tea. You will probably be salivating at this point. The bottom and sides will be nice and crispy, and the inside will be fluffy and buttery. The butter will sizzle against the heat and absorb into every little crevice. Let the butter melt into the space between the skillet and the cornbread. I like to take a stick and rub it all over the top and against the sides of the skillet. While the cornbread is fresh out of the oven, butter generously. Put the cornbread into the oven and bake as directed where the the top is golden brown and the sides are just separated from the skillet. Gently pour the cornbread mix into the hot oil. Once the oven is preheated, carefullytake out the cast iron skillet with the hot oil and set it on a heat-safe surface. Somewhere right in the middle where you can slowly pour it out of the bowl. You don’t want it too thin like cake batter, but you don’t want it too thick like mashed potatoes. However, if it is too thick (like mashed potatoes) add in more milk 1 Tbsp at a time until it barely falls off the spoon. It will thicken and become a little aerated. Let the mix hang out in the bowl for a bit. Jiffy is super easy, so if you want to let the kids help, this is definitely a recipe to let them have a go at! Mix the corn muffin mix as directed on the box. I had shortening on hand, so that is what I used. I have used vegetable oil, canola oil, and shortening. Place the fat of choice into the cast iron skillet, and put it into the oven to get nice and hot. Preheat your oven according to recipe directions. 1/4 cup of a good frying fat (vegetable/canola oil, shortening).2 boxes of Jiffy corn muffin mix (or, mix up a batch of your favorite recipe…if you must).Now, even though I don’t have a special homemade recipe, there is a method to my cornbread madness that I swear by, and after you go through these steps, you won’t want to make cornbread another way. It is my favorite, will always be my favorite, and can never be replicated no matter how good your grandma’s cornbread recipe is. The blue and white $0.59 box next to all of the other corn muffin mixes. ![]() I will never claim to have a super secret ultra special cornbread recipe….because there is only one cornbread that exists in my life- and it is Jiffy cornbread. This week’s feature is not a from scratch recipe. All I have been wanting is take out, soups, and any and all southern cuisine I can get my hands on. I have been sick for the last ten days! I can’t seem to shake this cold.
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