While the cornbread baked, I dug around on the Internet in an effort to assess the weight of this culinary transgression.
Stir again and spread the batter in a 9 x 13-inch baking pan. Whisk in sour cream, buttermilk, corn oil and honey. It bakes in fifteen minutes, two 9 X 13 pans at a time. Here’s cornbread that can be thrown together fast and inexpensively for a crowd. I found another recipe, from my cousin, in the Family Heritage Cookbook for a favorite Corn Casserole using a box of Jiffy.įor my purposes this week I combined the two, and changed them. I remember a recipe in Aunt Hen’s handwriting for Fancy Corn Muffins that exchanged sour cream for the milk in Jiffy Corn Muffin mix. That little blue box always seemed to be tucked somewhere in my family’s kitchens. I know it like family and, while it may have it’s flaws, it is still practical, available and can be dressed up to please on short notice. I’m not even saying it’s wonderfully delicious. I’m not saying it’s particularly nutritious. Jiffy Corn Muffin mix is surprisingly accommodating. It asked me to bring seventy pieces of cornbread to the football dinner on Wednesday. Fast and easy to put together, this practical cornbread can also feed a crowd inexpensively and on short notice. You can do this by making sure that you always rub your skillet with oil before preheating it.With a touch of honey and the addition of sour cream this cornbread recipe is a crowd-pleaser. Make sure your cast iron skillet is well-seasoned: the key to getting a browned crust, but also having this recipe be non-stick is to make sure that your cast iron skillet is well-seasoned. 
So, whether you’re making this or my almond flour cornbread recipe, be sure to use a pre-heated cast iron skillet to get the cooking process started immediately. Use a cast iron skillet: I love a browned crust at the bottom of my cornbread.I use gloves and a clean knife just for them. So, be sure to devein and de-seed your jalapeños unless you want this jalapeño cheddar cornbread to have a bit of a kick. De-vein and De-seed Your Jalapeños: This recipe isn’t meant to be spicy.Bake it in a well-seasoned, pre-heated cast iron skillet.Gently fold the mix until it is well incorporated.Add the wet ingredients to a larger bowl with the jiffy corn muffin mix, jalapeño, and cheddar.Mix the wet ingredients (eggs, melted butter, and sour cream) in a small bowl.
#Jiffy cornbread recipe without sour cream how to#
How to Make Jalapeño Cheddar Cornbread with Jiffy You can also shred your own cheese if you’d like to by using a sharp cheddar cheese block.
Cheddar Cheese: I’m using sharp cheddar. Jalapeños: I’m using fresh jalapeños because they have a bold jalapeño flavor that just doesn’t come with canned jalapeños. Butter: I’m using unsalted butter and I melted it so that it is easy to mix. It also balances out some of the mild heat you can get from jalapeños. 
Sour Cream: this helps the cornbread stay moist as it cooks. Sugar: I like my cornbread mildly sweet and in this recipe, you’ll find a mix of sweet and savory. Not only is it great in this recipe, but you can use it to make cornbread muffins and Southern cornbread dressing. 
Jiffy Corn Muffin Mix: this was a go-to brand in my house growing up.Simple ingredients: this recipe comes together with seven ingredients, including many pantry staples and things most people generally have in the refrigerator.Quick & Easy: by using Jiffy Corn Muffin Mix as a shortcut, you don’t have to worry about making your own jalapeño cheddar cornbread completely from scratch.Enjoy this with our Soul Food Chili to make a quick and hearty meal. This recipe includes simple ingredients like shredded cheddar cheese and fresh jalapeños. It’s the perfect substitute to have this delicious side dish with as little effort as possible. Make Jalapeno Cheddar Cornbread without making cornbread from scratch by using Jiffy corn muffin mix.
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