![]() Sigh…but luckily they love this cornbread so much they can usually be persuaded to eat a small bowl anyway. But this “Jiffy” version is so fast to put together that I find myself making it every time we have chili, which is good, because chili makes half of my children cry. I’ve made cornbread from scratch before, and it was pretty darn tasty. But if you have a hankering for a moist, sweet cornbread that you can smother in butter and honey and serve up with a big bowl of chili, this recipe is for you! If you’re a fan of Southern cornbread, you can pass this post on by. I can’t tell you how disappointed I was the first time I ordered cornbread in Memphis and got, you know, actual cornbread instead of the cakey stuff I was expecting! But in the south, cornbread is rougher in texture, not nearly so sweet, and often full of actual corn kernels. In the west, where I grew up, cornbread is soft and sweet and maybe more like a dessert than a bread, but hey, it’s still called cornbread so we eat it with meals instead of for dessert. So there are some words that just don’t mean the same thing in different parts of the country. Once the muffins are frozen, I can rearrange the bag in the freezer if necessary.Make soft, sweet Jiffy cornbread in minutes with this classic Jiffy cornbread recipe! It combines a cornbread mix and a yellow cake mix for the perfect moist bread. Carefully, I place the bag sideways into the freezer so the muffins are still standing up and not all on top of each other. Then, I slide the leftover muffins with bottoms down into the freezer bag. ![]() To freeze cornbread muffins, I simply place a gallon-size freezer bag on a counter in a “laying down” position. Usually, I freeze the rest and have them handy the next time we have chili or soup. Speaking of chili or soup, these Jiffy cornbread muffins go great with my easy chili recipe and my taco soup! When I make these cornbread muffins for just my family, we rarely eat more than five or six. This recipe makes twelve regular-sized muffins. These Jiffy cornbread muffins with creamed corn freeze beautifully. How to Freeze Jiffy Cornbread Muffins with Creamed Corn? If you do not like or do not have the green chilies or the shredded cheddar cheese, no worries! These easy creamed corn muffins are still delicious in their base form! You also can add some chopped jalapenos to the muffin mix, if you desire. How to modify Jiffy Creamed Corn Muffins? When muffins have cooled, gently slide a knife around the perimeter of the muffins until they feel they can easily pop out of the cups. ![]() Allow the muffins to cool a while before attempting to remove them from the pan. ![]() The darker your muffin pan, the darker the bottoms of the muffins may be so watch the time carefully. The muffins need to bake in the oven from 15-20 minutes or so – until you see them browning all around the edges. Nor should it.įinally, pour the creamed corn muffin mix into the 12 greased muffin cups, filling each one about 2/3 of the way full. Mix, mix, mix! The batter will not be completely smooth for these cornbread muffins. Then, add one tablespoon of brown sugar, two eggs (lightly beatened), one can of creamed corn, one can of green chilies, and one cup of shredded cheddar. Next, in a mixing bowl, add two boxes of Jiffy corn muffin mix. To get started on these Jiffy cornbread muffins, you need to preheat your oven to 400 degrees and grease the bottom of 12 muffin cups. How to Make Jiffy Cornbread Muffins with Creamed Corn and Green Chilies? We tend to like a lot of flavor in our cornbread. But I’ve also modified it to suit our tastes. I have made it in its base form many times. Years ago, I found a basic recipe for a corn muffin mix recipe on Allrecipes. This means I may receive a small commission, at no cost to you, if you make a purchase through a link.*
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