Last Updated on November 8, 2022
Jiffy Corn Baking Mix is arguably in every home. This product creates the perfect cornbread in minutes. You don’t even have to add water! Just mix it together and bake!
Most Jiffy Cornbread Recipes require a cup of sour milk; however, there are several reasons why you might not desire to use sour cream. Some people have issues digesting lactose, some have allergies to dairy products, and others just do not like the taste.
1/2 Cup All Purpose Flour
3 Tablespoons Sugar
1 Teaspoon Salt
If you’re looking for a quick breakfast recipe, you’ve probably seen the Jiffy Cornbread recipe floating around social media. But did you know it actually originated from the Jiffy Company? In fact, Jiffy is responsible for some of the best-selling food brands out there today. They make everything from pancake mixes to muffins, bread, cookies, pasta sauces, and even popcorn. And those are just the ones we know about. Jiffy cornbread is a type of cornbread recipe that uses instant cornmeal instead of regular cornmeal. Instant cornmeal is a mixture of ground yellow corn kernels and flour. You can use either white or yellow cornmeal, but not both. In order to make jiffy cornbread, you need to combine equal parts of instant cornmeal and water. Then add some baking soda, salt, oil, eggs, and milk. Mix well until everything is combined. Bake at 350 degrees F for about 20 minutes.
1) Mix cornmeal, flour, baking powder, salt, sugar, and butter until crumbly.
2) Add milk, eggs, and sour cream; mix well.
3) Pour batter into greased 8-inch square pan. Bake at 400 degrees F (200 degrees C) for 20 minutes or until golden brown.
4) Cut into squares with a knife dipped in hot water. Serve warm.
1. Preheat the oven to 450 degrees F (230 C).
2. Mix cornmeal, flour, sugar, baking powder, salt, and pepper in a large bowl. Add milk; stir until just moistened. Stir in butter with a pastry blender or fork until mixture forms coarse crumbs.
3. Transfer batter to an ungreased 9-inch square pan. Bake for 15 minutes. Remove from oven; sprinkle with cheese. Return to oven 5 minutes longer or until golden brown. Serve warm.
Jiffy Corn Muffins Mix makes quick work out of creating delicious cornbread every time. You simply combine one cup of batter with one tablespoon of oil, pour it into a cast iron skillet, cover with foil, and bake for about 15 minutes. After baking, uncover and let cool completely before slicing and serving. This recipe yields about 12 muffins.
For the most part, we found that adding a little extra water to the batter resulted in a much moister product. However, we did find that there was no substitute for the use of good quality cornmeal. We recommend the brand All Purpose Corn Meal because it produces a very fine texture.
Another important tip is to avoid overmixing the batter. A lot of stirring during baking can lead to tough, dry bread. Instead, gently fold the mixture together with a spatula.
Once baked, the muffins tend to stick slightly to the pan. To help prevent sticking, we suggest brushing the tops with melted butter before placing the foil lid on top.
If you’d prefer, you can add additional flavorings to the batter. For example, we’ve used vanilla extract, cinnamon, nutmeg, and even chocolate chips to great success.
To finish, we highly recommend topping each slice with a generous helping of honey. Honey adds moisture and sweetness while keeping the overall flavor profile light and crisp.
The Jiffy cornbread mix tastes great, but it doesn’t quite deliver the authentic flavor of homemade cornbread. But don’t worry — we’ve got you covered. With just one simple trick, you’ll be able to turn any box of Jiffy cornbread into delicious, homemade cornbread every single time.
To start, add about 2 tablespoons of sugar to the batter. Sugar helps balance out the sweetness of the cornmeal, making sure there aren’t too many clumps of dry ingredients. Next, blend together 3/4 cup of milk and 1 tablespoon of oil. Add both liquids to the bowl of your stand mixer along with 1 1/2 cups of flour. Mix well to combine everything. Then, pour the mixture over the dry ingredients and stir to combine. Finally, fold in 1 egg and 1 teaspoon of baking powder.
Place the batter in the oven and bake according to the package directions. Once done, let cool completely before serving.
If you’re looking for something different to serve with dinner tonight, try this moist and fluffy Jiffy cornbread. You’ll love how quickly it cooks up, too. It takes about 15 minutes from start to finish, including baking time.
The batter is very thick, so don’t worry about getting it into the pan evenly. Just spoon it in there and use a rubber spatula to smooth it out.
Once it comes out of the oven, give it a few minutes to cool off while you slice it. Serve it warm with butter, or let it cool completely before cutting it into wedges. Either way, it tastes great served with soup, chili, or stew.
You can make extra cornbread for leftovers, too. Simply wrap leftover pieces in plastic wrap and store them in the refrigerator. They’ll keep for three days like that.
Thus, it’s easy to make cornbread with sour cream but when you try making it without sour cream, it was just the best.
Jiffy cornbread is a delicious side dish that everyone loves.
This recipe uses only four ingredients and takes less than 30 minutes to prepare.
If you want to try something new, then give this recipe a go.
Cornbread is a staple food in American cuisine.
The original version was developed by African Americans who had limited access to fresh foods.
They would grind dried cornmeal into flour using a mortar and pestle.
This recipe is simple and quick to make.
There are no special tools required, and the ingredients are easily accessible
1 cup cornmeal 2 tablespoons sugar
What Does the Sour Cream Do?
Sour cream adds moisture, flavor, and richness to baked goods. It’s a great addition to biscuits, pancakes, waffles, muffins, quick breads, and even cake batter. It’s also a good way to cut down on fat and calories while adding moisture and texture.
Sour Cream Substitutes
If you want to substitute sour cream for other ingredients, try using buttermilk instead. Buttermilk is similar to sour cream, but contains no added sugar. Use 1 cup of buttermilk for every 2 cups of sour cream.
For Jiffy Cornbread
Mix together cornmeal, flour, baking powder, salt, and sugar. Add milk, eggs, butter, and vanilla extract. Mix well. Pour into greased 8×8 inch pan. Bake at 350 degrees F for 30 minutes. Makes 12 servings.
1 cup plain Greek yogurt 1/4 cup honey 2 tablespoons lemon juice 1 teaspoon cinnamon 1 tablespoon ginger 1/2 teaspoon nutmeg 1/2 teaspoon cloves 1/2 teaspoon cardamom 1/2 teaspoon mace 1/2 teaspoon ground cumin 1/2 teaspoon ground coriander 1/2 teaspoon turmeric 1/2 teaspoon paprika 1/2 teaspoon salt 1/2 teaspoon pepper 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1/2 teaspoon mustard seeds 1/2 teaspoon fennel seeds 1/2 teaspoon black peppercorns 1/2 teaspoon caraway seeds 1/2 teaspoon dried thyme 1/2 teaspoon dried rosemary 1/2 teaspoon dried oregano 1/2 teaspoon crushed red pepper flakes 1/2 teaspoon chili powder 1/2 teaspoon smoked paprika 1/2 cup olive oil 1/2 cup chopped scallions 1/2 cup chopped parsley 1/2 cup chopped basil 1/2 cup chopped dill 1/2 cup chopped mint 1/2 cup chopped chives 1/2 cup chopped cilantro 1/2 cup chopped flat leaf parsley 1/2 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 1/2 cup unsalted butter, melted 1 cup whole wheat pastry flour 1 cup unbleached white flour 1/2 cup yellow cornmeal 1/2 cup fine yellow cornmeal 1/3 cup finely grated Parmesan cheese 1/3 cup finely shredded mozzarella cheese 1 egg beaten with 1 tablespoon water 1/3 cup buttermilk 1/3 cup sour cream 1/3 cup plain Greek yogurt 1 cup vegetable oil 1/2 cup water 1/2 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon salt
Crème fraîche is an excellent addition to many dishes, especially desserts. It adds a rich creamy texture and tangy flavor. It is similar to sour cream, but contains no milk solids. Instead, crème fraîche contains only cultured cream or milk and bacteria. This gives it a slightly thicker consistency than regular sour cream.
Coconut cream is a thick liquid obtained from coconut milk. It is used in various recipes such as ice creams, custards, sauces, and other sweet preparations. It is available in cans or jars and comes in different flavors.
Cottage cheese is a type of soft cheese made from cow’s milk. Cottage cheese is usually sold in blocks or tubs. It is low in fat and cholesterol and contains no lactose.
Buttermilk is a thick liquid produced by adding acid to milk. It is similar to yogurt but thicker and tangy. It is used mainly in baking and making pancakes. Cheese Answer: Cheese is a dairy product made by coagulating milk proteins into curds and whey. It is a staple food in many cultures around the world.
Best Substitutes – Review
1 Sour cream 2 Yogurt
What can I use instead of sour cream for cornbread?
Yes, but you won’t get the same results. Cornbread is traditionally made from yellow cornmeal, lard, salt, baking powder, sugar, and eggs. It’s usually cooked in a cast iron skillet until golden brown. To make it even better, you can top it off with butter, honey, or syrup. But if you’re looking for something different, try using mayonnaise instead of milk. Just mix together 1 cup of mayonnaise, 2 cups of self-rising flour, and 1/2 teaspoon of baking soda. Bake in a preheated oven at 350 degrees F for 20 minutes.
Can I substitute mayonnaise for milk?
Yes, you can substitute yogurt for milk in any Jiffy cornbread recipe. Yogurt contains lactose, which is similar to milk but does not contain casein, the protein found in milk that gives Jiffy cornbread its characteristic texture. It is important to note that yogurt is thicker than milk and therefore requires slightly different proportions of ingredients. For instance, 1 cup of yogurt will yield about 3/4 cup of batter.
Can I substitute yogurt for sour cream in cornbread?
Yes, you can use yogurt instead of sour cream in cornbread. It’s not recommended to use low fat yogurt because it doesn’t hold up well in baking. Use regular full fat yogurt.
Can I substitute yogurt for milk in Jiffy cornbread mix?
Mayonnaise is a thick emulsion of oil and vinegar, while milk is a liquid. Substituting one for the other could lead to a very different outcome. Mayonnaise is thicker than milk and tends to separate from liquids. Milk is thinner than mayonnaise and does not separate easily.
Can you use mayo instead of milk in cornbread?
Sour cream is a common ingredient used in cornbread recipes. However, if you prefer not to use sour cream, you can substitute it with buttermilk. Buttermilk is simply milk that has been fermented. It contains lactic acid bacteria Lactobacillus which gives it a tangy flavor. To make buttermilk, simply mix 1 cup of whole milk with 1 tablespoon of lemon juice. Let it sit for 10 minutes. Then strain the mixture into a bowl and refrigerate until needed.