Jiffy Double Corn Cornbread 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.

DOUBLE CORN CORNBREAD

Steps:

• In a large bowl, combine the flour, cornmeal, sugar, baking powder, baking soda and salt. In a small bowl, whisk the eggs, rice milk, oil and vinegar. Stir into dry ingredients just until moistened; stir in corn., Transfer to an 8x4-in. loaf pan coated with cooking spray. Bake at 350° for 40-45 minutes or until top is lightly browned and a toothpick inserted in the center comes out clean. Cool on a wire rack.

BEST JIFFY CORNBREAD WITH CREAMED CORN

Steps:

• Preheat the oven to 400 F (204 C), and lightly grease an 8 x 8 baking dish with cooking spray.
• In a large mixing bowl, whisk the eggs and oil together, then whisk in the milk and honey (make sure to give the honey a good mixing to combine well). Add in the cream style corn and sour cream, and mix to combine. Stir the Jiffy Corn Muffin Mix into the liquid until just combined (don't over mix it).
• Pour the batter into the greased baking dish and bake for 40 - 45 minutes. Check the cornbread after 40 minutes. To test if it's ready, insert a toothpick into the center. If the toothpick comes out clean, it's done. If it comes out a bit wet, put in for a few more minutes.

DOUBLE-CORN CORNBREAD

Steps:

• Adjust oven rack to middle position and heat oven to 450 degrees.
• Whisk cornmeal, flour, sugar, baking powder, baking soda, and salt in large bowl.
• Pulse corn, sour cream, eggs, and hot sauce in food processor until corn is coarsely chopped and mixture is combined.
• Fold corn mixture into cornmeal mixture, then stir in melted butter.
• Add vegetable oil to 9-inch round cake pan, and place the pan in the preheated oven for 5 minutes.
• Take out of oven and quickly add batter; return pan to oven.
• Bake until toothpick inserted in center comes out clean, about 20-25 minutes.
• Cool cornbread in pan on wire rack for 20 minutes.
• Serve warm.