![]() ![]() Mix all the ingredients until it is just incorporated. I have to measure out the buttermilk anyway so cracking two eggs in it and mixing it up is easy. ![]() However, I like to mix my eggs into the buttermilk. This is such an easy recipe you can just dump all the ingredients into one big bowl. When the batter is poured into the skillet it sizzles. It’s important to add the oil to the cast iron skillet before it is put into a cold oven to be heated up. In a separate bowl, whisk together the egg and milk. Mix the cornmeal, flour, baking powder, salt, and sugar in a large bowl. Use a regular muffin/cupcake tin and line with cupcake liners. Preheat your oven to 400 degrees Fahrenheit. The skillet gives the cornbread a lovely crispiness! You can also use an 8 or 9-inch square pan as well. I use a 12-inch cast iron skillet to make my cornbread. Preheat the oven to 425F and place the skillet in the oven while it preheats. Add in the vegetable oil and sour cream and mix together until smooth. Servings 8 Ingredients 1 tablespoon vegetable oil 2 (8.5-ounce) boxes Jiffy Corn Muffin Mix 2 large eggs 1 (14.75-ounce) can cream style corn 1 cup buttermilk 1/2 cup butter, melted Instructions Add the vegetable oil to a 12-inch cast iron skillet. In a large bowl, pour in the 2 boxes of Jiffy Cornbread mix then add the 2 eggs and milk. Here are some tips for making the very tastiest sweet cream corn skillet cornbread. Spray your cast iron pan or casserole dish with vegetable oil, lightly. Lightly grease a 9x9 inch baking pan with cooking spray and line it with parchment paper. Jiffy Cornbread Mix- the classic 8.5 oz box mixĬreamed Corn- this gives the cornbread more richness and bits of cornīuttermilk- for moisture and a for a nice tangĮggs- makes the cornbread light and fluffyĬanola oil- to grease the skillet and give the bottom and sides of the cornbread a bit of crispiness TIPS FOR MAKING THE BEST CREAM CORN SKILLET CORNBREAD A LOOK AT THE SKILLET CORNBREAD INGREDIENTS Or try adding chopped chives or some sharp cheddar cheese to the batter too. And if you are daring you can add a small can of chopped jalapenos to the batter, Just drain off the liquid first. If you are a savory cornbread lover you can use this same recipe but just omit the sugar. Once the oven has preheated, carefully remove the hot skillet from the oven. In a large bowl, combine the cornbread mix, eggs, corn, buttermilk, and butter. Preheat the oven to 425☏ and place the skillet in the oven while it preheats. In the great cornbread debate which side are you on? Savory cornbread or sweet? I like them both with sweet cornbread edging out savory by a tiny bit. Add the vegetable oil to a 12-inch cast iron skillet. ![]() Now I doctor up the box and make cornbread that tastes like it was made in my southern grandmom’s kitchen!īy adding a few other ingredients and baking the cornbread in a cast iron skillet the box mix takes on a from-scratch taste, feel and look. So I’ve had a long history with cornbread. And because that is all I knew I loved it. So when my mother made chili she would break open a box of Jiffy cornbread and we would have it along with the chili. My mother’s family did not make or eat cornbread. ![]()
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