![]() ![]() Sour cream provides additional moisture and also adds a subtle tang to compliment the buttermilk. Sour Cream – boxed corn muffin mixes can result in a very dry cornbread. ![]() If you don’t have buttermilk, you can either make your own, or use whatever milk you have on hand instead. 1/3 cup is originally called for, but again, because we’re using 2 boxes, you’ll need 2/3 cup milk. Buttermilk adds a tangy flavor and ultra moist texture that is absolutely perfect for cornbread. Buttermilk – the type of milk listed on the back of the corn muffin mix isn’t specified, but today we’re using buttermilk.Eggs provide structure to cornbread recipes and also act as a binding agent. Bring the eggs to room temperature to ensure they will be evenly mixed into the batter. Eggs – the box originally calls for 1 large egg, but since we’re using 2 boxes, you’ll need 2 large eggs.You’ll need 2 (8.5 oz) boxes (any brand should be just fine) for this recipe. Jiffy Corn Muffin Mix – a boxed cornbread mix containing flour, cornmeal, sugar, shortening, baking soda, and salt.With just a few extra ingredients, nobody will ever guess that this is made with boxed cornbread! What if I told you you could have your cake cornbread and eat it too? Today we’re talking about How to Make Jiffy Cornbread Better: the ease of using a boxed mix with the taste of homemade. I’m all about homemade cornbread, but sometimes you just need to use a box of muffin mix and call it a day. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |