They are a great way to make food portable and easier to serve. For my cousin's baby shower we did a chili bar and I made this Jiffy sweet cornbread recipe as muffins.īy making muffins it was portioned out and there was more than enough for everyone. It's my go-to cornbread recipe when I'm feeding a crowd. Please make sure to double-check ingredient labels as companies do change products and not every cake mix is dairy-free (I've had great success with Duncan Heins brand though). See recipe card notes for other baking dishes and times.īy using dairy-free milk such as almond milk or soy milk you can enjoy this recipe allergen-free. Whisk or beat on low for about a minute or so until the mixture is well blended together.īake for about 40 minutes or until a toothpick can be inserted into the center and come out clean.Īdd a loose piece of foil during the last ten minutes to prevent the top from getting too brown. Set aside.Īdd all of the ingredients into a large mixing bowl. To make this sweet cornbread recipe using jiffy corn muffin mix, you’ll first start by preheating the oven and greasing a 9x13 baking dish. Muffin pan or 9x13 baking dish or 8x8 baking dishĬheck out how to make cornbread with cake mix with these simple step-by-step instructions:.□ Equipment NeededīeeyondCereal is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon. Oil- Preferably vegetable oil or canola oilįor the exact measures, please refer to the recipe card below.Milk- Any milk is fine, but even water will work in a pinch.Jiffy corn muffin mix- The small 8.5 ounce sized boxes.Boxed yellow cake mix- A standard 15.25 ounce box of any brand of yellow cake mix.My favorite thing about this recipe is that one batch of cornbread can make a lot of servings! Perfect for a party or get-together.īut, it can also be made in just one 9x13 baking dish if you’re looking for taller slices of Jiffy sweet cornbread cake and fewer servings. Ever since trying this recipe, whenever he has a slice of "normal" cornbread he looks at me and says, "it isn't as good as yours." To me, that's a pretty high compliment and I'll take it! My husband won't eat cornbread any other way. It's the perfect cornbread side dish for your chili or southern-style dinner! Made from box mixes the prep time is very minimal but the results are phenomenal. It’s so perfectly moist and fluffy that we always come back to this method. I have been making this exact cornbread recipe for years and I swear it’s the only way my husband will eat it. Soft, fluffy, and slightly sweet, this cake mix cornbread recipe is one you’ll treasure for years to come. Can I substitute the molasses for another sweetener? Yes, other sweeteners like honey or agave can enhance the flavor of sweet potato cornbread.You won’t believe how easy it is to make cornbread with cake mix.Another sign is that the bread will start to pull away from the sides of the baking dish. If it comes out clean, then the cornbread is fully cooked. How do I know when my sweet potato cornbread is fully cooked? To know if your sweet potato cornbread is fully cooked, insert a toothpick or a knife into the center of the bread.I recommend no more than 1 teaspoon to balance them with the other ingredients in the recipe. I suggest using warm spices such as ginger, nutmeg, or cloves. Can I add other spices or seasonings to my sweet potato cornbread in lieu of cinnamon? Yes, you can add other spices or seasonings to your sweet potato cornbread.Because canned sweet potatoes are typically already cooked and you can also find them pureed, they can be added directly to the batter. If using fresh sweet potatoes, they will need to be peeled, boiled, mashed, and cooled before adding to the batter. Can I use fresh sweet potatoes in my cornbread recipe instead of canned sweet potatoes? You can definitely use fresh sweet potatoes for this recipe (in lieu of canned sweet potatoes).To reheat, place the cornbread in the oven or toaster oven at 350☏ for 5-10 minutes, or until warmed through. To store your sweet potato cornbread, wrap it in plastic wrap or aluminum foil and store it in an airtight container in the refrigerator. Place in oven and bake for 50-55 minutes, or until a toothpick comes out clean.Pour in batter into loaf pan and spread evenly with a spatula.Add Jiffy Corn Muffin mix, sweet potatoes, milk, eggs, molasses, and cinnamon to a bowl and whisk until well combined to form the batter.Preheat over to 400 degrees, and prepare a 1-pound loaf pan by spraying it with cooking spray.1 15 Ounce Can Sweet Potato Puree (alternatively 2 Cups Mashed Sweet Potatoes).How to make Sweet Potato Cornbread with Jiffy Corn Muffin Mix Ingredients Key Ingredients for Sweet Potato Cornbread with Jiffy
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