Shannas Jiffy Mix Cornbread Made Better Recipes
SHANNA'S JIFFY MIX CORNBREAD MADE BETTER!
I got this from our dear daughter and wow does it make the cornbread moister and creamier. Thanks Babycakes!
Provided by 2Bleu
Categories Quick Breads
Time 40m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 400°F Mix Jiffy, milk, and egg in a small bowl. Mix until all ingredients are well blended but not over beaten/mixed. Place into an 8x8 baking dish (or cake pan) and bake for 15-20 minutes. (This step is all from package directions).
- Remove from oven and immediately spread the butter over top of cornbread until butter is melted and bread is fully coated on top.
- Immediately cover with aluminum foil, creating a tight seal around the pan. Wait 10-15 minutes before slicing and serving.
- The foil steams in the butter and makes a normally gritty cornbread nice and smooth and creamy. The leftovers (if any), also keep better as it retains it's moisture. Simply microwave any leftover slices for about 20 seconds and serve!
Nutrition Facts : Calories 192.5, Fat 10.4, SaturatedFat 5, Cholesterol 40.5, Sodium 311.1, Carbohydrate 21.5, Fiber 2, Sugar 6.2, Protein 3.3
REAL CORN CORNBREAD (WITH JIFFY MIX)
I love this recipe because it tastes homemade but it's a cinch to make. It's also a great base recipe that can be easily customized to fit your family's tastes.
Provided by CFRP3473
Categories Quick Breads
Time 35m
Yield 8-10 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 425.
- Beat eggs. Blend in milk and sour cream. Add cornbread mix and corn.
- Bake in greased 9x9x2 dish or in muffin tins for 25 minutes.
- **This recipe is very versatile, so you can add in just about any ingredient that you like, such as green onions, cheddar cheese, or jalapenos.
Nutrition Facts : Calories 343.2, Fat 14.7, SaturatedFat 6, Cholesterol 65.3, Sodium 761.1, Carbohydrate 46.3, Fiber 4, Sugar 2, Protein 7.2
THE BEST JIFFY CORNBREAD
Make and share this The Best Jiffy Cornbread recipe from Food.com.
Provided by m_peaches07
Categories Breads
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- 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.
- .
- Recommend using a 9x13 if you want it done in 20 minutes
- Bake 400 degrees for 20-25 minutes or until golden brown and a toothpick comes out clean.
HEALTHY AND MOIST JIFFY CORNBREAD
This is just your basic Jiffy cornbread mix with one healthy addition - squash. This tastes amazingly moist and buttery. The squash melts into the batter and your kids will never know it is there.
Provided by BrookeTX-GA
Categories Quick Breads
Time 30m
Yield 6-12 muffins, 4 serving(s)
Number Of Ingredients 4
Steps:
- Mix up cornbread according to package directions.
- Peel squash.
- Grate squash directly into the mix.
- Stir well.
- Bake according to the package directions.
Nutrition Facts : Calories 281.3, Fat 9.1, SaturatedFat 2.6, Cholesterol 56.9, Sodium 665.5, Carbohydrate 43.1, Fiber 4.6, Sugar 1.5, Protein 7.2
CORN CORNBREAD
Make and share this Corn Cornbread recipe from Food.com.
Provided by SnowHat
Categories Breads
Time 35m
Yield 15 serving(s)
Number Of Ingredients 7
Steps:
- Preheat over to 375 degrees.
- Combine corn, sour cream, butter and eggs.
- Gradually add the cornmeal, apple sauce and sugar.
- Pour into a greased 9x13 inch pan.
- Bake for 25 minutes, give or take.
Nutrition Facts : Calories 108.3, Fat 4.5, SaturatedFat 2.4, Cholesterol 37.9, Sodium 240.8, Carbohydrate 15.1, Fiber 1.2, Sugar 2.8, Protein 3.1
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