Jiffy Corn Muffin Mix - Make Corn Bread Quick and Easy, 240 g

Product Information

The homemade cornbread mix is easy to whip up and uses just 6 basic ingredients: flour, cornmeal, sugar, baking powder, salt, and vegetable oil. But there are a lot of different directions to take Jiffy mix to add sweetness, from plain sugar to fruit. WHEAT flour, degerminated yellow corn meal, sugar, animal shortening (contains one or more of the following: lard, hydrogenated lard, partially hydrogenated lard), contains less than 2% of each of the following: baking soda, sodium acid pyrophosphate, monocalcium phosphate, salt, WHEAT starch, niacin, reduced iron, bht preservative, tocopherol preservative, citric acid preservative, bha preservative, tricalcium phosphate, thiamine mononitrate, riboflavin, folicacid, silicon dioxide. First bites were a complete pleasure, but follow-up bites saw our tasters furrow their metaphorical collective brow.

It manages to have a good salt-forward flavor without being salty, so if you're looking for a fairly neutral cornbread, this is a good pick for you. Other Ingredients: Apart from these two basic ingredients, you’ll also need some sugar, a pinch of salt, and some baking powder to make this simple mix.Plus, if you've grown up in a home loyal to one brand, its nostalgic taste outshines even the best from-scratch stuff. I like to tape the Jiffy corn muffin recipe to the outside of the jar before storing it in my pantry. You comment that jiffy is made from real ingredients, but part of the ingredients include unhealthy preservatives and such. Skip the instructions on the box, this is the recipe you want for the most amazing, moist and delicious cornbread ever. It also had a just-right balance of sweetness and savoriness without being outright sugary, a common issue with many of the cornbreads on this list.

I like to put a drizzle of honey in the mix and then put a layer of pecan pieces over the top drizzled with more honey and then bake like normal. I highly suggest wrapping it in a damp paper towel and microwaving for 10-15 seconds to reactivate the gluten before eating. Andrea is happy to bring her sense of adventure into home kitchens everywhere, trying each and every new trend along the way. After a few chews, our tasters also noticed a slight metallic aftertaste, which, of course, was not what we’d hoped for. Be sure to check it frequently – you want to pull it out as soon as it’s warm enough, because it can go from warm and moist, to dry and tough pretty quickly.Crumbled over a hearty chili, perhaps Martha White would shine, but as a standalone cornbread, it didn’t do much to impress. I checked the center and it needed to cook a smidgen longer so I turned the temp back down to 350° until the center was cooked. A handy idea would be to include a printed recipe card in the containers for quick reference when making up the mix for a new recipe. And of course, if you’re in the mood for a sweet treat, you can also try your hands at a nice cornbread pudding! It’s the perfect side dish to turkey, chicken or ham, though my son would eat it as his entire holiday meal, if allowed.