This Jiffy Cornbread recipe copycat is the weightier one you will overly taste! It is perfectly sweet, soft, tender and melt in your mouth with a moist texture. Slather with warm butter and serve withal with chili, collard greens, stew or bbq for a archetype southern meal.
Jiffy cornbread was a big deal in my home. While we made plenty of homemade cornbread, my mama really loved quickly opening up a box, mixing together the thrash and throwing it in the oven in well a “jiffy”. The sweat tender cornbread was quite the staple whether we made it old school style in a tint iron skillet greased in salary fat or in individual muffin tins for personal servings and snacks.
Most have jazzed up the box making it their own but here I show you how you can make a homemade version of Jiffy with ingredients you probably once have in your home. In fact, this version is so delicious, you will throw yonder the box for good.
What is Jiffy Cornbread?
Jiffy cornbread has been virtually since 1930. Its reliable mixes have been popular since they debuted. It gets the fun name “jiffy” considering it comes together quickly and is super easy to make.
To make it, you simply mix everything together, pour the thrash into a greased pan of nomination and bake. Different from traditional southern style cornbreads, this mix has a sweater savor with a increasingly subtle cornmeal flavor. The texture comes off as stuff lighter and fluffier as well. I like to think well-nigh it as tasting like a navigate between traditional cornbread and cake.
Ingredients
Cornmeal and Flour– To create a similar copycat savor to that of the box, both cornmeal and flour are used to wastefulness the texture and flavor. Cornmeal is made from ground corn, and it gives cornbread a distinct, corn-based savor as well as a gritty texture from the grinding lanugo of the kernels. All Purpose Flour, however, is made from ground wheat and helps to requite cornbread a increasingly tender texture that is much softer. Both together provide the perfect wastefulness in this recipe. Experiment with the ratios if you prefer. If you want increasingly cornmeal flavor, add a bit increasingly and lessen the flour so they are still equal in ratio to 2 cups total.
Granulated Sugar– Considering Jiffy is sweeter, we definitely have to add the sugar here.
Leavening– I use both sultry powder and sultry soda here to lighten the cornbread and requite it a nice lift. They both release gas in the thrash which expands when baked.
Buttermilk – Buttermilk in cornbread is a wonderful liquid that tenderizes the batter. The lactic wounding reacts with the leavening and softens the proteins in the dry ingredients providing a softer increasingly tender crumb. This helps to counteract the naturally coarser texture from the cornmeal grittiness so it provides moisture instead of a dry product in the end. It adds a wonderful rich tang and savor and moreover adds fantastic moisture.
Eggs– The eggs are the perfect folder in this recipe. They provide structure and stability. They moreover enhance moisture and overall flavor.
Oil– It coats the talc and gives spare moisture. This will provide dry cornbread.
How to Make A Homemade Jiffy Cornbread Recipe
I find that this recipe is probably just as easy as making it right off the box.
First we separately mix together the dry ingredients in one trencher and the wet ingredients in flipside bowl.
This will ensure that each is mixed properly surpassing combining. It will moreover help so we don’t over mix. It is weightier not to over mix cornbread.
It moreover creates a largest texture, a preferably talc and softer texture.
We will then fill muffin tins well-nigh 2/3s of the way so we indulge room for the thrash to rise as it bakes. If you overfill your muffin tins, they will rise over and wilt a bit misshapen.
Tips
Use the right cornmeal: Don’t grab the coarse-grind cornmeal considering it creates a dryer crumbly texture. Make sure to use the fine or medium grind instead.
Use buttermilk: The buttermilk is key to me but I have moreover had unconfined success using sour surf or greek yogurt. If you don’t have buttermilk around, make sure you grab a cup of full fat milk and add a teaspoon of vinegar or lemon juice to it.
Don’t over mix! Once things are combined, don’t over mix or you could create a tougher thrash that is dumbo and not soft and tender.
Cool the muffins in the muffin pan: Allow the muffins to tomfool for at least 10 minutes transferring them to a wire rack to tomfool completely. This will make sure the muffins shape up and won’t unravel untied during the transfer.
Variations
Make it Cheesy: Adding in cheeses like cheddar, mozzarella, monterey jack or flipside melty cheese add a wonderful twist.
Stir in Vegetables: Finely chop and dice up veggies like onions, tintinnabulate pepper or plane some corn. Adds spare nutritional elements.
Add herbs: For an herbal twist, parsley or chives are wonderful.
Spice it up! To wastefulness the sweetness of Jiffy, you can make it a bit increasingly savory with spices like chili powder, paprika, cayenne or plane cumin.
Add some honey or maple: While it is once sweet, a natural honey will add an spare depth of sweetness.
How to Store
Jiffy cornbread recipe leftovers can be stored at room temperature in an snapped container or wrapped in aluminum foil. It will stay fresh for 1-2 days at room temperature.
To store longer, place the leftover cornbread in the refrigerator and it will last 3-4 days.
If you want to alimony it for plane longer, the freezer is the way to go. To freeze it, wrap it tightly in aluminum foil or plastic wrap, and then place it in a resealable plastic bag. It will stay fresh for 2-3 months in the freezer.
What to Serve It With
- Best Chili
- Collard Greens
- BBQ like Ribs or BBQ Chicken Wings
- Beef Stew
FAQs
What is the weightier type of cornmeal to use for cornbread?
Fine or medium-grind cornmeal is weightier for cornbread. Coarse-grind cornmeal can result in a increasingly crumbly texture.
Can I use self-rising cornmeal mix instead of regular cornmeal?
Yes, you can use self-rising cornmeal mix instead of regular cornmeal in many cornbread recipes. Self-rising cornmeal mix contains cornmeal, flour, and sultry powder, so you may need to retread the recipe slightly to worth for the widow leavening.
Can you make Jiffy Cornbread gluten free?
Yes, cornmeal is naturally gluten self-ruling since it doesn’t contain any wheat or gluten containing grains. For the flour however, replace the all purpose flour with a gluten self-ruling all purpose flour or a cup for cup flour like King Arthur or Bob’s Red Mill and you should have unconfined success.
Other Cornbread Recipes to Try
Jiffy Cornbread Recipe
Ingredients
- 1 1/4 cup cornmeal
- 3/4 all-purpose flour
- 1/2 cup granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 1/4 cups buttermilk
- 1 large egg
- 1/4 cup oil
Instructions
- Preheat oven to 400 degrees and line muffin pan with muffin liners.
- In a large bowl, whisk together cornmeal, flour, sugar, sultry powder, sultry soda, and salt until combined.
- In a separate medium sized bowl, whisk together buttermilk, egg, and oil until combined then pour wet ingredients into dry ingredients and mix until it just comes together. No need to overmix but make sure it is well combined.
- Add thrash to muffin liners going well-nigh â…”-Âľ of the way up and torch for 14-20 minutes or until a toothpick inserted into the part-way of the muffin comes out clean. Indulge to tomfool and enjoy.
Video
Notes
Nutrition
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