Mastering Jiffy Cornbread Mix
This is not your ordinary jiffy cornbread recipe. Discover the secrets to baking success with Jiffy Cornbread Mix. My recipe unlocks the potential of this household staple, offering quick fixes and creative twists for culinary excellence.
Equipment
- Mixing bowl
- Whisk or Fork
- Baking pan or Muffin tins
Ingredients
- 1 box Jiffy cornbread mix
- 1/4 cup Sugar granulated white
- 1 tsp Salt
- 1/2 cup Milk cold
- 1/4 cup Shredded cheese Mexican blend
- 2 each Eggs large
- 2 tbsp Flour all-purpose
- 1/2 cup corn creamed corn or whole kernals
- 3 tbsp cilantro fresh, chopped
- 2 tbsp Butter melted, unsalted
- Nonstick spray or Oil for pan
Instructions
- Preheat your oven to 350 degrees F. Prepare your muffin tins by rubbing them with cooking oil, you can also use cupcake liners and non-stick spray
- In a medium-size mixing bowl add your jiffy cornbread mix, sugar, salt, milk, shredded cheese, eggs, and flour. Mix together until combined.
- To your cornbread mixture add corn and cilantro. Mix together until combined.
- Mix in your melted butter.
- Fill your cupcake tins or baking dish about 3/4 of the way full.
- Bake your cornbread at 350 degrees F for 20-25 minutes or until ready.
- Enjoy!
Video
Notes
Do not fill your baking dish to the top. Make sure you only fill the dish about 3/4 of the way. The batter will rise.
Remove your cornbread from the oven as soon as the middle sets. If you stick your cornbread with a toothpick and it is a bit soft on the inside, that is okay! Your cornbread will continue to cook when you remove it from the oven because of the residual heat.
You do not want to dry out your cornbread by leaving it in the oven for too long.
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