Jiffy corn muffin mix with corn how to#

(Full printable recipe is available below) It’s really easy to make this by following the Jiffy cornbread box recipe, but with a few simple additions.

Jiffy corn muffin mix with corn how to#

Powered by Convert Plus How to Make Jiffy Cornbread in a Cast Iron Skillet But if you’re one of those people who prefers unsweetened cornbread, you can leave it out.Įither way, you’re going to love this doctored-up cornbread. I also add some vegetable oil to my batter for the added fat content, which pairs with the sour cream to help make the cornbread moist and tender.Īdding a bit of sugar is optional (I always do!) and will make your cornbread absolutely divine. Jiffy cornbread with sour cream is a game-changer! This is because the fat content and creamy texture of the sour cream helps add moisture, and the acid in sour cream helps to tenderize the strands of gluten and activate the baking soda in the cornbread mix. You can learn more about what sour cream does in baking and you’ll probably never want to make cornbread without it! Sour cream is the secret to how to make Jiffy cornbread less crumbly! It adds just enough moisture, fat, and acid to make moist and tender cornbread–without changing the overall flavor. So I always make a few tweaks to make the cornbread really shine! Made straight from the box, Jiffy cornbread is delicious, but it can be a little dry. So it’s what I grew up with, which makes it an extra-simple comfort food to make for my own family these days. My mom never made cornbread from scratch, but always used Jiffy boxed mix.

My dad was born and raised in West Virginia, so the classic coal mining meal of Appalachian pinto beans and cornbread was in regular rotation in our house.

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It’s really easy to make it moist and flavorful with a few simple adjustments. Cornbread mix is a staple in many pantries, and there is no shame in using a semi-homemade box mix.īut, you may be wondering how to make Jiffy cornbread taste better.