Easy Recipe for Corn Bread with Jiffy Mix Best Ever!
Recipe for corn bread with jiffy mix is a straightforward way to create a Southern classic. This recipe delivers a moist and slightly sweet side dish.
Equipment
- Mixing bowl
- Measuring cups
- Measuring spoons
- Whisk or Spatula
- 8x8 inch Baking Pan or 9-inch Skillet
- Oven
- Toothpick or cake tester
Ingredients
- 1 box (8.5 ounces) Jiffy Corn Muffin Mix
- 1/3 cup milk
- 1 large egg
- 1/4 cup melted butter (optional, for richer flavor)
Instructions
- Step 1: Preheat the Oven: Preheat oven to 400F (200C). Grease an 8x8 inch baking pan or a 9-inch skillet. Properly preheating the oven is crucial for even baking and a golden-brown crust.
- Step 2: Combine Wet Ingredients: In a mixing bowl, whisk together the milk and egg until well combined. If using, stir in the melted butter. Melting the butter beforehand ensures it blends smoothly with the other ingredients, contributing to a richer flavor and moister crumb.
- Step 3: Add Dry Ingredients: Add the Jiffy Corn Muffin Mix to the wet ingredients. Gently fold the ingredients together until just combined. Avoid overmixing, as this can lead to a tough corn bread. A few lumps are perfectly fine.
- Step 4: Pour into Prepared Pan: Pour the batter into the prepared baking pan or skillet, spreading it evenly. This ensures uniform thickness and consistent baking.
- Step 5: Bake: Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Keep close track, ovens temperatures can vary. The top should be golden brown.
- Step 6: Cool and Serve: Let the corn bread cool in the pan for a few minutes before cutting into squares and serving. Allowing it to cool slightly prevents it from crumbling during slicing. Optional Tips: For a sweeter corn bread, add 1-2 tablespoons of sugar to the batter. For a savory version, add 1/2 cup of shredded cheese or a diced jalapeo. Milk can be substituted with buttermilk for a tangy taste.
Notes
Variations
The recipe for corn bread with Jiffy mix lends itself to various adaptations, enhancing flavor profiles and accommodating dietary needs.
- Ingredient Swaps: Milk can be substituted with buttermilk or non-dairy milk alternatives, such as almond or soy milk. Melted butter can be replaced with vegetable oil or coconut oil.
- Regional Twists: For a Southwestern-inspired variation, incorporate diced jalapeos and shredded cheddar cheese. A touch of honey or maple syrup can enhance sweetness, reflecting a Northern influence.
- Dietary Adjustments: To create a gluten-free version, ensure the Jiffy mix used is certified gluten-free. The addition of flaxseed meal can boost the fiber content. For a vegan option, replace the egg with a flax egg (1 tablespoon flaxseed meal mixed with 3 tablespoons water, allowed to sit for 5 minutes).
Serving Suggestions
Corn bread prepared with Jiffy mix is a versatile side dish suitable for numerous occasions. It pairs well with chili, barbecue, soups, and stews. For a comforting breakfast or brunch, serve warm slices with butter and honey or alongside scrambled eggs and bacon. It may also be crumbled and used as a topping for casseroles or as a stuffing for poultry.
Storage Tips
To preserve freshness, corn bread should be stored properly. Allow the corn bread to cool completely before wrapping it tightly in plastic wrap or placing it in an airtight container. Stored at room temperature, it will remain fresh for up to 2 days. For longer storage, refrigerate for up to 5 days. Corn bread can also be frozen for up to 2 months; thaw completely before reheating.
Frequently Asked Questions
- Question 1: Can I add creamed corn to this recipe?
Yes, adding 1/2 cup of creamed corn will enhance the moisture and sweetness of the corn bread. - Question 2: What is the best way to reheat corn bread?
Corn bread can be reheated in the oven at 350F (175C) for 10-15 minutes, or in the microwave for shorter intervals until warmed through. - Question 3: Can I use a different size pan?
Yes, but baking time may need to be adjusted. A larger pan will result in thinner corn bread, which will bake faster. A smaller pan will require a longer baking time. - Question 4: Why is my corn bread dry?
Overbaking is a common cause of dry corn bread. Ensure the corn bread is removed from the oven as soon as a toothpick inserted into the center comes out clean. Adding a tablespoon or two of sour cream or plain yogurt to the batter can also help retain moisture.