Cheesy Corn Bread In A Jiffy Recipes

JIFFY CORNBREAD

Steps:

• Preheat oven to 400 degrees F. Prepare a 9x13 inch baking pan and spray with non-stick cooking spray.
• In a large bowl, combine all ingredients and stir by hand until well combined, but do NOT overmix. Batter may be slightly lumpy.
• Pour batter into pan and bake for approxiately 25 minutes, or until a toothpick inserteted into the center comes out clean.
• Remove from oven and allow to cool slightly. Store any uneaten portions tightly covered.

CHEESY CORNBREAD

Steps:

• Preheat the oven 400 F degrees.
• Butter a 8 or 9 inch square glass baking dish or a Bundt pan (that's what I used in this recipe). Seriously, the choice is yours.
• Mix the corn muffin mix together with the creamed corn, eggs, scallions and cheddar cheese with a spatula.
• Pour the batter into the prepared baking dish and put it in the oven.
• Bake for about 25 to 30 minutes until the top is golden. Use a wooden tooth pick and insert it into the center, until it comes out clean.
• Let it stand for atleast 10 minutes to cool down in the Bundt pan before serving. Cut it up and serve while it is warm. Enjoy.

CHEESE CORNBREAD

Steps:

• Preheat the oven to 375 degrees F. Butter an 8-inch square baking pan and set aside.
• Combine the cornmeal, flour, sugar, kosher salt, baking powder and baking soda in a large bowl and set aside. Whisk together the butter, buttermilk and eggs in a bowl and stir to combine. Pour the buttermilk mixture into the cornmeal mixture and stir until smooth, then fold in the Cheddar cubes, grated Parmesan and 1/2 cup shredded Cheddar.
• Pour the batter into the prepared pan and bake for 25 minutes. Sprinkle the remaining 1/2 cup Cheddar on top of the batter and continue to bake until the cheese is bubbling, the cornbread bounces back when pressed with a finger and a cake tester comes out clean, 10 minutes more.

CHEESY CORNBREAD

Steps:

• Preheat oven to 350 degrees F. Grease and flour 8x8-inch baking dish.
• Combine flour, cornmeal, sugar, baking powder, and salt in a large bowl. Mix eggs, milk, and melted butter. Stir egg mixture into flour mixture just until moistened. Stir in corn and cheese. Pour into prepared baking dish.
• Bake 40 to 45 minutes or until toothpick inserted into center comes out clean. Cool 10 minutes then cut into 2-inch squares. Serve warm with Country Crock® Honey Butter Spread.

CHEESY CORN BREAD IN A JIFFY

Steps:

• 1. Mix together to corn bread mix according to the directions on the box, which includes 1/3 cup milk of milk and egg. An additional egg is added to make this a more denser bread. Just mix the ingredients for a minute by hand. It will appear lumpy.
• 2. Add the corn and cheese, just stiring until coated and evenly distributed. The corn can come straight by the freezer, it doesn't need to be thawed first. I keep a bag on standby at all times.
• 3. Pour into a greased 8x8 square pan or 8x10 oblong corning-wear dish. Maybe you prefer cast iron. Whatever you prefer. Grease with butter, oil or olive oil. Or muffins if u prefer. Cook acc to directions on box. 400 degree oven for about 20 min. Stick a toothpick in to test when done. Remove and immediately cover with tin foil. Let sit for about 10 min. This makes it even more moist. Don't skip this part.

CHEESY CORN BREAD

Steps:

• In a large bowl, combine the first five ingredients; cut in shortening until the mixture resembles coarse crumbs. In a small bowl, combine milk and eggs; stir into dry ingredients just until blended. Pour into a greased 13-in. x 9-in. baking pan. Sprinkle with cheese. Bake at 400° for 25 minutes or until golden brown. Cut into squares.

THE BEST JIFFY CORNBREAD

Steps:

• Mix cornbread as directed on package.
• Add in corn and cheese.
• *If using milk add at the end and only use enough to make the consistency like thick pancake batter.
• .
• Recommend using a 9x13 if you want it done in 20 minutes
• Bake 400 degrees for 20-25 minutes or until golden brown and a toothpick comes out clean.