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
CORNBREAD MIX
I can't believe this isn't already posted. This is a super easy way to make cornbread fast. Keep this in your pantry and all you will need to add is some water, oil and an egg for cornbread. The recipe is from Make-A-Mix Cookery. I usually use 1/2 whole wheat flour and 1/2 all-purpose flour.
Provided by PaulaG
Categories Quick Breads
Time 40m
Yield 10 1/2 cups
Number Of Ingredients 11
Steps:
- In a large bowl, combine all ingredeints stirring well with a wire whisk until evenly distributed.
- Put in a large airtight container, label, store in a cool dry place.
- This mix should be used in 10 to 12 weeks.
- To bake the cornbread: Preheat oven to 425 degrees. Lightly oil an 8-inch square pan or round cast iron pan. Spread the batter in pan and bake about 25 minutes or until golden brown.
- Please note: If using a cast iron pan, place a small amount of oil in pan and place it in the oven while preheating. Putting the batter into a hot cast iron pan helps to create a golden brown crust.
Nutrition Facts : Calories 487, Fat 5.1, SaturatedFat 1.9, Cholesterol 25.9, Sodium 1554.4, Carbohydrate 97.3, Fiber 5.1, Sugar 19.9, Protein 14.3
CAKE MIX CORNBREAD
Forty minutes is all it takes to make our super sweet Cake Mix Cornbread. Just combine Betty Crocker™ cornbread & muffin mix with Betty Crocker™ Super Moist™ yellow cake mix.
Provided by By Jessica Walker
Categories Side Dish
Time 40m
Yield 48
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. Grease 2 (18x12-inch) pans with shortening or spray with cooking spray.
- In separate medium bowls, make cornbread batter and cake batter as directed on pouch and box. Pour both batters into large bowl; beat with electric mixer on medium speed until combined. Pour evenly into pans.
- Bake 20 minutes or until lightly browned.
- Cut each pan into 6 rows by 4 rows. Serve with your favorite chili or soup.
Nutrition Facts : Calories 100, Carbohydrate 13 g, Cholesterol 20 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 135 mg, Sugar 5 g, TransFat 0 g
CORNBREAD JAR MIX
Make and share this Cornbread Jar Mix recipe from Food.com.
Provided by Julie Leo
Categories Breads
Time 35m
Yield 1 bag
Number Of Ingredients 5
Steps:
- Sift ingredients together and put into a bag.
- Label: Put dry ingredients into mixing bowl.
- In small bowl, combine 1 cup water, 1 egg, and 1/3 cup oil.
- Stir into dry ingredients and mix well.
- Pour into a well-buttered pie plate.
- Bake at 425 degrees for 25 minutes, or until golden.
GIFT IN A JAR: DOWN HOME CORNBREAD MIX
This is another easy recipe! It is always appreciated! I sometimes give a little jar with honey or my home made pear honey, and always a jar of home made jam or jelly. This recipe is great for anyone, but seems like all the single guys like it the best!
Provided by Colleen Sowa
Categories Sweet Breads
Time 20m
Number Of Ingredients 8
Steps:
- 1. In large bowl: Mix all ingredients together well.
- 2. Spoon 2 cups of mixture into dry sterilized jars. Wipe the rim of the jars. Place lids and rings.
- 3. Make the following recipe cards: Preheat oven to 425 degrees. Down Home Cornbread: 1 jar cornbread mix 1 large egg 1 cup milk 1/4 cup Crisco shortening Put all ingredients in a bowl and mix together well with a fork or a whisk until smooth (for about 1 minute...do not over beat). Grease a 8-inch square pan. Pour in the batter. Place in oven. Bake at 425 degrees for 20 to 25 minutes.
- 4. Cut 6-8 inch circles from cloth. Place a circle on each jar. Secure cloth in place with a rubber band. Cover the rubber band with a pretty ribbon, put recipe card on the ribbon and tie a pretty bow.
RITA'S SELF-RISING CORNBREAD MIX
We went camping a lot with our family. I found that pre-mixed items worked so much better for us. Yet I also found that I liked using them at home as well. Also my food budget made difference on what kind of milk I used for this as well.
Provided by rlt11_NMC
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 5m
Yield 20
Number Of Ingredients 5
Steps:
- Mix cornmeal, flour, milk powder, baking powder, salt together in a bowl.
Nutrition Facts : Calories 284.5 calories, Carbohydrate 58.7 g, Cholesterol 2 mg, Fat 1.1 g, Fiber 2.4 g, Protein 9.1 g, SaturatedFat 0.2 g, Sodium 713.6 mg, Sugar 6.1 g
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
CORNBREAD MIX
Donna Smith of Victor, New York always keeps a plastic bag of this cornbread mix in her freezer. "All I have to do is add egg and milk for great, light-textured corn bread," she says.
Provided by Taste of Home
Time 10m
Yield 9 servings per batch.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the dry ingredients; cut in shortening until crumbly. Store in an airtight container in a cool, dry place or in the freezer for up to 6 months. Yield: 5 batches (11-2/3 cups total)., To prepared cornbread: In a large bowl, whisk egg and milk. Stir in 2-1/3 cups cornbread mix just until moistened (the batter will be lumpy). Pour into a greased 8-in. square baking pan. Bake at 425° for 20-25 minutes or until bread tests done.
Nutrition Facts : Calories 145 calories, Fat 5g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 164mg sodium, Carbohydrate 22g carbohydrate (4g sugars, Fiber 1g fiber), Protein 3g protein.
HOMEMADE CORNBREAD OR MUFFINS MIX
An easy to make homemade substitute for store bought boxed cornbread or muffin mixes. Follow the baking instructions included or use 2 cups of the mix in place of boxed mix called for in your recipe.
Provided by Steve P.
Categories Quick Breads
Time 40m
Yield 16 cups mix
Number Of Ingredients 7
Steps:
- Stir together flour, cornmeal, dry milk powder, sugar, baking powder, and salt in an extra large mixing bowl.
- Cut in shortening with a pastry blender till mixture resembles coarse crumbs.
- Store in a covered airtight container or self sealing plastic bag for up to 6 weeks at room temperature.
- (For longer storage, place in freezer container and seal; store in freezer up to 6 months; to use, allow mix to come to room temperature).
- To use mix for corn bread or muffins, lightly spoon into a measuring cup; level with a straight edged spatula: Makes 16 cups of mix.
- To bake corn bread or muffins: Grease or spray an 8x8x2 inch baking pan or 10 2 1/2 inch muffin cups with nonstick spray coating.
- Place 2 cups Corn Bread Mix in a large mixing bowl; If desired, add 3/4 teaspoon dried basil or thyme, crushed; or dried chives, chili powder, or poultry seasoning.
- Make a well in the center of the dry mixture; combine 1 beaten egg and 3/4 cup water in a small bowl; add all at once to mix.
- Stir just till batter is smooth (do not over beat).
- Pour batter into prepared pan or spoon into prepared muffin cups, filling each 3/4 full.
- Bake in a 425°F degree over for 20-25 minutes for corn bread, and about 15 minutes for muffins or till golden brown and a toothpick inserted near the center comes out clean.
- Makes 10 muffins.
Nutrition Facts : Calories 3159, Fat 309.6, SaturatedFat 77.2, Cholesterol 3, Sodium 750.7, Carbohydrate 92.3, Fiber 4.6, Sugar 20.7, Protein 14
YELLOW CORN MUFFINS - GLUTEN FREE (LIKE JIFFY CORNBREAD MIX)
Make and share this Yellow Corn Muffins - Gluten Free (Like Jiffy Cornbread Mix) recipe from Food.com.
Provided by Lelandra
Categories Healthy
Time 25m
Yield 12 muffins
Number Of Ingredients 9
Steps:
- Sift the dry ingredients together into mixing bowl. Stir in the beaten eggs, buttermilk and melted shortening.
- Pour into greased muffin cups. Bake in preheated 400 oven for about 25 minutes.
Nutrition Facts : Calories 127.5, Fat 3.9, SaturatedFat 1, Cholesterol 31.8, Sodium 396.5, Carbohydrate 20.7, Fiber 1.5, Sugar 5.3, Protein 3.2
CORNBREAD CHEX MIX
This snack mix recalls the taste of homemade cornbread-a favorite side dish in Oklahoma.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 15m
Yield 28
Number Of Ingredients 8
Steps:
- In large microwavable bowl, mix cereal and pecan halves.
- In 2-cup microwavable measuring cup, microwave butter, sugar and corn syrup uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until bubbling. Pour over cereal mixture; stir until well coated. Sprinkle dry cornbread mix over top; toss until well coated. Stir in corn kernel nuts.
- Microwave uncovered on High 4 to 5 minutes, stirring every minute, until dry muffin mix dissolves. Spread on waxed paper or foil; immediately sprinkle with salt. Cool. Store in airtight container.
Nutrition Facts : Calories 160, Carbohydrate 22 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 240 mg, Sugar 6 g, TransFat 0 g
HONEY MOIST CORNBREAD MIX
I am putting together a chapter of homemade mixes in a cookbook that I am working on. I wanted to include a corn bread mix, so I got my very favorite corn bread recipe and turned it into a mix. It still has to be stirred up and put together, but every little bit of time saved is a blessing. If you want to, when you make up mixes,...
Provided by Amy Alusa
Categories Other Breads
Time 35m
Number Of Ingredients 11
Steps:
- 1. Combine ingredients for the mix and sift or whisk together thoroughly, throughout. Pour into a Zip-Lock bag, and seal. Label the bag with the name of the mix, the Instructions (to make the mix, below) and the date you are packing it.
- 2. INSTRUCTIONS TO MAKE THE MIX: Shake up this bagged mix really well. Pour into a bowl and make a well in the center. Prepare a 9 x 17 inch pan or a jelly roll pan by spraying with vegetable spray. Preheat oven to: 400 degrees.
- 3. In another bowl, mix thoroughly: 4 eggs, slightly beaten 2 cups of whipping cream or evaporated milk 1/2 cup of honey 1/2 cup butter flavored shortening, melted
- 4. Pour wet ingredients into the well of the dry ingredients, and stir JUST UNTIL MOISTENED! Batter should be lumpy.
- 5. Pour into the prepared pan, spreading batter as evenly as possible. Bake for 30-35 minutes or until golden brown and firm on top. Allow to sit until cool enough to serve.
HOMEMADE CORNBREAD MIX
Fall is soup 'n' cornbread weather! This mix will keep for 6 months in your cabinet; and is so quick and easy to use! This makes approximately 5 batches of cornbread.
Provided by Wilmom
Categories Quick Breads
Time 35m
Yield 12 muffins, 9 serving(s)
Number Of Ingredients 6
Steps:
- Mix altogether well
- Store in covered, airtight container.
- TO USE:.
- 2 1/2 Cups Mix-3/4 cups water-2 eggs-1/4 Cups oil. Mix well.
- Pour into greased 9 x 9 pan or muffin cups. Bake at 400 degrees for 20 minutes for muffins; 25 minutes for 9 x 9 pan (8 x 8 pans work well, too! You'll just have thicker cornbread and may have to cook it 5 minutes or so longer.).
Nutrition Facts : Calories 778, Fat 8.8, SaturatedFat 4.3, Cholesterol 23, Sodium 3038.7, Carbohydrate 161.7, Fiber 5.5, Sugar 76.2, Protein 16.4
CORNMEAL (CORNBREAD) MIX
I found this recipe on Recipe Gold Mine (recipegoldmine.com) after a request from another Zaar member for a cornbread mix similar to Jiffy Brand. This is a do-ahead mix that can make corn muffins, cornmeal biscuits, and cornbread with a few additions. The mix will last for 2-6 months, tightly covered (Tupperware/Ziploc bag) in the fridge.
Provided by Chef TotalFark
Categories Quick Breads
Time 30m
Yield 40 muffins, 40 serving(s)
Number Of Ingredients 7
Steps:
- Sift dry ingredients together until well mixed. Cut in fat until well blended. Place in a glass jar. Keep tightly closed in a cool place. Mixture will keep for 1 to 6 months on the shelf in dry weather. In hot and humid weather, store in the refrigerator.
- Cornmeal Muffins-Grease 8 medium-size muffin cups. Combine 2-1/4 cups Cornmeal Mix, 2/3 cup water and 1 beaten egg. Stir just enough to moisten dry ingredients. Fill muffin cups 2/3 full. Bake at 425 degrees F for about 20 minutes. Makes 8.
- Cornmeal Biscuits-Add about 1/2 cup water to 2 cups Cornmeal Mix to make a soft dough. Drop by tablespoonfuls onto a greased baking sheet. Bake at 425 degrees F for 12 minutes. Makes 12 biscuits.
- Cornbread-Combine 4 1/2 cups Cornmeal Mix, 2 beaten eggs and 1 1/3 cups water. Stir just enough to moisten dry ingredients. Pour into a greased pan, about 8 inches square. Bake at 425 degrees F for about 25 minutes. Serves 12.
- Blueberry Cornbread-Add 1 cup fresh or partially-thawed frozen blueberries to Cornbread batter and mix gently. Bake as directed.
- Cheese Cornbread-After turning Cornbread batter into pan, sprinkle with shredded Cheddar cheese and sesame seed. Bake as directed.
Nutrition Facts : Calories 174.5, Fat 8.3, SaturatedFat 2, Cholesterol 0.9, Sodium 253.8, Carbohydrate 21.6, Fiber 1.2, Sugar 2.5, Protein 3.9
BROCCOLI CORNBREAD | "JIFFY" MIX
The perfect combination of sweet & savory, Broccoli Cornbread made with "JIFFY" Corn Muffin Mix will be your family's new favorite dinner dish.
Provided by @MakeItYours
Number Of Ingredients 7
Steps:
- Directions Step 1 Preheat oven to 350°F. Grease a 13" x 9" pan. Step 2 Melt margarine or butter in a skillet. Add onion; sauté until tender. Do not brown. Step 3 In separate bowl, combine onions with remaining ingredients. Blend well. Step 4 Pour into pan. Bake 40 - 45 minutes.
AIR FRYER HUSH PUPPIES | MADE FROM JIFFY CORNBREAD MIX
Air Fryer Hush Puppies are a delicious side dish to any seafood meal that's made from mix to. Includes ways to reheat them from frozen.
Provided by @MakeItYours
Number Of Ingredients 8
Steps:
- Mix together the Jiffy Mix, flour, garlic powder, and cayenne pepper (if using).
- Add in the milk and egg and mix to combine.
- Add the diced onions and peppers and mix to just combine.
- Preheat the air fryer to 350 degrees and let the mix rest for 5 minutes.
- Lay down parchment paper rounds* and place drops of hush puppy dough using a cookie scoop or spoon.
- Cook for about 6 minutes, flipping with 1-2 minutes left.
- Carefully remove from air fryer and serve.
- Refrigerate for up to 7 days or freeze for up to 3 months.
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