Do not over-mix the ingredients, otherwise, the muffins will be dense and heavy.Doing so will add moisture to the muffins and create crispy edges. Instead of using muffin liners, just grease the muffin tin with oil or butter.That’s the key to getting that crispy golden crust! Instead of muffins, make cornbread in a skillet! Brush the pan with melted butter and heat it before adding the batter.It’s the key to insanely moist and flavorful muffins! Melted butter is generously brushed over the tops of the baked muffins so they’re impossible to resist. It’s sprinkled on top of the muffins right before baking for extra sweetness and a nice, crumbly topping. Feel free to adjust according to your preference. Just 3 tablespoons, for a hint of sweetness. It makes the muffins seriously moist! Light sour cream or Greek yogurt work, too. This recipe may use a boxed cornbread mix, but these muffins taste 100% homemade! Trust me on this one. The second is northern-style cornbread, which has a cake-like consistency.īecause it contains more flour, it has a softer crumb and a springy texture. There are two types of cornbread: one is the crumbly and buttery southern treat we know and love. It seems impossible, but it’s true.įor quick and easy cornbread that hits all the right notes, this recipe is all you’ll need.įun fact: you might think that cornbread is an exclusively southern dish, but you’re mistaken! There’s no buttermilk, no corn, not even flour. These treats are so good, it’s hard to believe they come from a box… and with no special ingredients required, either. They’re also wonderfully sweet and ridiculously buttery. They’re incredibly moist and fluffy on the inside, while crispy and golden on top. These muffins are just like your favorite cornbread, only better. Having a southern meal for lunch or dinner? Round it out with these moist and tender cornbread muffins! Jiffy Cornbread MuffinsĪ southern meal isn’t complete without freshly-baked cornbread. It’s an easy four-step, one-bowl recipe that yields amazing cornbread muffins in just 40 minutes. Here’s the best part: since you’ll use a boxed mix, baking couldn’t be easier. Stick to this recipe instead, and you’re golden. The key is to not follow the instructions on the box. The easy recipe for Corn Spoon Bread is a great way to use the copycat Jiffy mix and can be made in one 9×13-inch baking dish or two 9-inch pie plates.The flavor and texture? Oh my goodness, it’s so good I could cry. The homemade mix can be prepared in advance and stored in an airtight container in the fridge, where it will stay fresh for at least a month. This gives the rice flour in the GF blend extra time to absorb liquid from the batter and eliminates any grittiness than can be associated with gluten-free baked goods. Tip: When substituting gluten-free flour for all-purpose flour, I like to let the batter rest in the baking pan for 10 to 15 minutes before placing it in the oven. More recently, I’ve also used Bob’s Red Mill’s gluten-free 1-to-1 baking flour for a convenient and delicious option. Since then, I’ve served the dish countless times and no one can ever tell whether it’s been made with the store-bought or copycat mix.įor many years, I only used my gluten-free flour blend, which I concocted ten years ago when my dad developed a wheat allergy. After a specific request from a family member who missed this flavorful casserole after having to give up wheat products several years ago, I created a homemade version of the boxed muffin mix. One item on the short list of ingredients is a small box of corn muffin mix, which made the much-loved recipe for corn spoon bread off limits for gluten-free family and friends. (I often pair it with another simple comfort food– Slow Roasted Whole Chicken–along with a salad or green veggie.) Plus, it tastes even better when reheated, making it an ideal recipe to take to a friend in need. The easy-to-make dish goes with seemingly everything, relies on pantry staples, can be made ahead, freezes well and– perhaps most importantly– is a consistent crowdpleaser.Ĭorn Spoon Bread, as it’s called, is a welcome addition to every holiday table from Thanksgiving through Easter as well as a convenient weeknight staple. One of the recipes from my own time-honored list is a cross between baked corn and cornbread that my friend Jen gave me shortly after I graduated from college. Most of us have a short list of recipes that, for one reason or another, we return to again and again. Homemade Jiffy corn muffin mix beats the boxed version any day, and it can be made gluten-free!
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