![]() Sharing at Meal Plan Monday, Weekend Potluck, Farmhouse Friday, Thursday Favorite Things, Grace at Home, Full Plate Thursday, Homestead Blog Hop, Wonderful Wednesday, LouLou Girls, Inspire Me Monday, Happiness is Homemade. Sounds pretty simple, doesn’t it? If you need something quick and easy to make for a large meal or gathering, keep this cornbread in mind! Mix softened butter and honey until well-blended spoon into a small serving dish and serve with cornbread. This cornbread tastes really good with honey butter! (see recipe below)ġ/2 cup (1 stick) unsalted butter, softened ![]() NOTE: You can make cornbread muffins with this batter if you prefer-baking time will be about 15 minutes. Remove from oven, cool for 10 minutes, then cut into squares and serve. Beat mixture for 2 to 3 minutes.Īdd the batter to your prepared pan and bake at 350˚F for 20 to 22 minutes, or until toothpick inserted in center comes out clean. ![]() Add the eggs, milk, and water, blending everything well. In large bowl, blend the dry Corn Muffin Mix and Golden Yellow Cake Mix. JIFFY corn muffin mix: This common pantry ingredient makes this recipe easy. Grease and flour a 9×13″ baking pan or line with parchment paper set aside. Not quite cornbread and not quite corn pudding, Sweet Corn Cake is an easy. Heat at 350 degrees until warmed through.THE EASIEST SWEET CORNBREAD WITH HONEY BUTTER by Nanc圜ġ (9-ounce) box Jiffy Golden Yellow Cake Mix Reheat: To reheat frozen cornbread remove the plastic wrap and then loosely wrap in aluminum foil. How To Make Jiffy Cornbread With Creamed Corn Start by whisking together the eggs and oil, then whisk in the milk and honey. You’ll need eggs, vegetable oil, milk, honey (or creamed honey), canned cream style sweet corn, sour cream, and Jiffy Corn Muffin Mix. You can freeze this cornbread up to two months. Ingredients For this recipe, you only need 7 ingredients. Leftovers: If you'll eat it soon, simply store this bread in an airtight container in the refrigerator for up to three days.įreeze: You CAN freeze this cornbread! To do so, wrap tightly in plastic wrap and store in a heavy-duty freezer bag. It's perfect on its own but over the top delicious topped with butter or a dollop of sour cream! It's also delicious topped with green onion for a little extra color and flavor! Storage You could also serve it on New Year's Day with Hoppin' John and collards for good luck. Like I mentioned earlier, I like to eat my Mexican cornbread with regular chili or white chicken chili but it is the perfect side dish for any number of meals. ![]()
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