Jiffy Corn Muffin Mix - Make Corn Bread Quick and Easy, 240 g

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After following your instructions on the mixing of the ingredients I found myself dismayed by how thin the muffin batter appeared to be. After approximately 10 additional minutes baking, the tester came out clean, that was an hour ago. Thanks to my two roommates, the entire batch is already gone. Such an awesome recipe that tastes amazing and is easy to follow. Reply Corn Casserole with Onions– Add a small diced onion or diced green onions to the mix, about 4 ounces. I prefer Jiffy just as it is. I can cut down on sugar in a lot of other ways. I hate mayo but decided to trust you and I am sorry to say I did not like it. I don’t use mayo but do use Miracle Whip always. For the muffins Cox the pan with melted butter. Fill each up 1/3, them put a small cube of cream cheese in the middle. Then cover with more batter until it’s 3/4 full. Green Chile & Cheese– For a spicy version, add in some canned, chopped green chiles and sharp cheddar.

Corn Cornbread Muffins - A Southern Soul Best Creamed Corn Cornbread Muffins - A Southern Soul

I found a corn chowder recipe that calls for a box of cornbread mix added to soup. What purpose is the oil to add to the dry mix for this instance? Hands down the best corn bread we have enjoyed in our home. Thank you. My people would like to see actual corn or cream corn added so we will try that next time. If you have advice on this, would love to hear it. Your instructions are easy to follow. The images helped so much. We made it together as a family – teens and all. ReplyThe debate about sugar in cornbread is a fierce one. I’ve had several comments like: “No true Southerner would ever put sugar in cornbread” and “Real cornbread only has cornmeal, buttermilk, and egg.” First let me say that when I finally got the wet to dry ingredient fixed, these corn muffins turned out absolutely delicious. However, I thought when I first looked at the recipe that 1/3 Cup of milk and one egg was not going to be enough wet ingredient compared to 3+ Cups of dry ingredients. I was right. Either I read the recipe wrong or it’s printed wrong. I put the 1/3 Cup of milk, the one egg and the oil in with the dry ingredients and attempted to mix them . . . .. impossible. There wasn’t even enough liquid to slightly moisten a third of the dry ingredients. After adding another egg and almost a full cup of milk, it finally looked like corn muffin batter. I melted butter in the muffin tins in the oven and spooned the batter in. The muffins turned out perfect . . . . crispy and crunchy on the outside, tender and delicious on the inside. This recipe is definitely a keeper once I made the adjustments.

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With any extra ingredients, especially those adding more moisture, your cornbread will need a few extra minutes in the oven.You can use this basic mix to create an array of dishes that transform this humble ingredient into something for everybody.