It has that lovely sweet taste of honey just popping through. It is so moist and flavorful, that it basically just melts in your mouth. It’s really some of the best homemade cornbread you’ll ever have, and starting with boxed Jiffy Corn Muffin Mix is so much easier than making it all from scratch. You only need 6 ingredients to make the best ever cornbread recipe. Muffins may be double-wrapped in plastic and frozen for up to 3 months.This is one of the best Jiffy Cornbread hacks! Learn how to make super moist and fluffy cornbread with Jiffy Corn Muffin Mix. Leftovers will keep well tightly-covered at room temperature for up to two days or in the refrigerator for up to five. Remove muffins from the oven and let cool in the pan for five minutes before serving or removing to a rack. Carefully tap the pan on the counter five times to release any large air bubbles. Add wet ingredients to dry and stir with a silicone spatula or wooden spoon just until combined.ĭivide batter among muffin cups, about 3 tablespoons each. In a small-medium mixing bowl (or large measuring cup), whisk together milk, sour cream, butter and eggs. In a medium mixing bowl, whisk together cornmeal, flour, sugar, baking powder, baking soda and salt. Line a 12-cup standard muffin pan with cupcake liners, or grease well. Really, you can’t go wrong.ġ/2 cup milk (preferably whole), room temperatureġ/2 cup (1 stick) unsalted butter, melted Or do what I do and eat them cold, straight out of the fridge in the middle of the night for days on end. And, pro tip: should you have leftovers, you should split and toast them with butter and jam for breakfast the next day. Soft and corny (in a good way!) with a solid sweet and savory balance, homemade corn muffins are the perfect accompaniment to a roast chicken or chili on a cold night. I promise that all your room temperature-ing will be worth it when you pull a pan of corn muffins from your oven. If these tiny steps sound like too much “extra” effort for you, remember that adding cold milk and eggs to melted butter will un-melt (?) it and then you’ll have to start all over again. The simple truth is that room temperature ingredients combine more evenly than cold ones do that’s very important in baking. You’ll see in the recipe that you need some ingredients to be at room temperature, but that’s pretty standard and no real trouble-I routinely get eggs to room temp by putting them in a bowl of warm water and pop milk in the microwave for 30 seconds to take off the chill. It keeps my corn muffins in perfect shape for days after baking-nothing sad or dry here!Ĭorn Muffins come together with almost no fuss. I made eight test batches with whole milk and buttermilk, and while both will work in a pinch, the gorgeous muffins you see here are super moist and tender from rich, tangy full-fat sour cream. The secret to really excellent corn muffins? Sour cream. Sure, they take an extra minute or two since you have to measure everything out before mixing, but that’s really no trouble when the results are this soft, sweet and delicious. These evoke everything I love about Jiffy corn muffin mix (the only baking I ever saw my mother partake in), but better and completely from scratch. A sweet little corn muffin baby…or twelve sweet little corn muffin babies, if you want to get specific. The southern-style stuff I grew up with is super savory, sugarless, grainy and crumbly, while corn muffins are a sweeter, softer, more northern thing-they’re like cornbread and cupcakes had a baby. This is not a cornbread recipe, or at least it’s not the cornbread I know. Sure, both recipes share a lot of the same ingredients, but I am here to tell you that these corn-centric sides are two different things. You see, these are corn muffins, not cornbread. If you’re thinking “Doesn’t she already have a cornbread recipe on here?” the answer is yes.
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