#Jiffy corn muffin mix dessert recipes how to
#Jiffy corn muffin mix dessert recipes full

Add more strawberries to the divided batter.īake for 12-15 minutes, or until golden brown. Divide batter into the lined muffin pan, filling them 3/4 of the way. The fresh berries in the batter give the muffins a beautiful strawberry flavor and keeps them nice and moist.ĭice the fresh strawberries and set some aside to top the muffins after adding the batter to the pan.įorm a well in the middle of the mixture.Īdd the eggs, milk, melted butter, honey and oil to the well of dry ingredients mix well.Pairing the muffins with strawberries and honey adds not only sweetness but flavor that goes really well with the corn.Using fine cornmeal adds a really nice texture without the dryness that comes with medium or coarse cornmeal.However, you could spend a little time making multiple individual servings and storing them (see storage recommendations above). Since there are multiple ingredients, it would be impossible to make sure each batch had the correct measurements of each ingredient. I’ve not tried making more than one batch of the dry cornbread mixture at one time. As long as the container you use is properly sealed, the mixture should easily last for 6 months to 1 year. However, if you only want to mix up the dry mixture, you can do that! Just store in an airtight container, in a cool, dry place. The completed cornbread mixture (with the wet ingredients) should be used immediately. How long can I store this cornbread mixture? I’m not sure how this would affect the end result though, as I have not tried it. If you’re not a sweet cornbread lover, you may want to skip the sugar. Jiffy cornbread is known for being a sweeter cornbread. You can use another oil in place of butter in you choose. Bob’s Red Mill Baking Powder – No added aluminumĬan I use vegetable oil in place of butter?.Bob’s Red Mill Corn Meal – only ingredient is organic, ground corn.Arrowhead Mills Unbleached, Organic Flour.Here are some of the specific product brands I’ve found that fit my families preferred diet. However, I opt to use as many organic, whole food, ingredients as possible. The specific brand of ingredients you use is up to you personally. Baking pan will take about 18-20 minutes.

Let cool to room temperature and store in an airtight container. Bake in 400 degree oven for 18-20 minutes. Pour in the dish or skillet evenly (the cornbread will expand as it bakes). You can also bake in an 8X8 casserole dish or small cast iron skillet. You can bake them in muffin tins, a baking dish, or cast-iron skillet.įor muffins pour batter in to lined muffin tins and bake at 400 degrees for about 15-18 minutes. In a large mixing bowl, combine your dry mix with:įrom here on out, you can decide how you want to cook it. If you are ready to make cornbread, follow the next step for cornbread batter.

This makes up your dry mix that can be stored in an airtight container in your pantry. Simple Ingredients for the Best Jiffy Cornbread Recipe

#Jiffy corn muffin mix dessert recipes how to

FAQS – How to Store, Ingredient Substitutes, More Recipes.

As an Amazon Associate this means I will earn a small commission if you choose to purchase through my links. I occasionally still grab a box of Jiffy mix, but I love having this easy recipe that I always have the ingredients on hand for.Īffiliate disclosure: This post may contain affiliate links. I had used boxes of Jiffy corn muffin mix almost exclusively for making cornbread in the past- until I realized I could easily make this at home. One of the items on the list to replace was boxed cornbread mix.

#Jiffy corn muffin mix dessert recipes full

Not only is it budget friendly to buy basic ingredients in bulk, but it is also better for you when your food isn’t full of processed oils and preservatives. One of my big homesteading goals has been to replace our store-bought mixes and bread products with homemade items.