![]() Jiffy cornbread is not gluten free, but there are gluten free cornbread mixes available at the store. Butter will give you more flavor, but oil will technically make it even more moist. Again, the high fat content will make the cornbread more moist. Whatever you use, use full fat ingredients! The extract fat content makes the bread dense and rich. The acidity in buttermilk makes for a very tender and moist bread. ![]() Jiffy cornbread, if made as the box directed, can be very dry. If the top starts to get too brown, cover with a greased piece of tin foil. If you’re looking for a recipe that uses creamed or cream style corn, check out my corn casserole or slow cooker corn pudding. Not only does corn provide additional sweetness and more corn flavor, it adds a nice “pop” of texture to balance out the dense, crumbly bread. Sweet Corn – you’ll need 1 (15 oz) sweet corn that’s been thoroughly drained.Salt enhances the flavor of the corn and balances out the sweetness from the sugar. ![]() Whether a sweet or salty recipe is being made, salt is a key ingredient to create a flavorful final dish. Honey (like in my cornbread muffins) or even maple syrup may be used instead. Granulated Sugar – sugar or no sugar in cornbread? It depends on who you ask, but it’s already listed on the back of the Jiffy box, so why not throw in a bit more?! Granulated sugar provides sweetness, enhances the flavor of the corn, and helps keeps baked goods moist and tender.If oil is preferred, use a neutral flavored oil like canola. Oil will produce a bread that’s more moist, but butter provides a rich, buttery flavor. Butter – quick breads (a bread made without yeast), like this semi-homemade cornbread, need some sort of fat (typically oil or butter) to provide flavor and moisture.Not a fan of sour cream? Try using mayo or full fat greek yogurt. 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.
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