Cornbread Cookies Recipe : Easy Jiffy Corn Cookie (2024)

FAQs

What are the ingredients in Jiffy mix? ›

BLEACHED WHEAT FLOUR, VEGETABLE SHORTENING (PALM OIL, SOYBEAN OIL, MONO- AND DIGLYCERIDES, SOY LECITHIN), CONTAINS LESS THAN 2% OF EACH OF THE FOLLOWING: DEXTROSE, SALT, MONOCALCIUM PHOSPHATE, BAKING SODA, MILK REPLACER BLEND (WHEY, SOY PROTEIN CONCENTRATE, CALCIUM CASEINATE, DICALCIUM PHOSPHATE), TRICALCIUM PHOSPHATE, ...

“JIFFY” mixes can also be prepared with water or plant-based milk alternatives like soy, almond or coconut milk. Pineapple or orange juice may be substituted for flavor variation in the corn and fruit muffins. Feel free to experiment with other options and let us know if you find something else that works well.

The batter will rise. Remove your cornbread from the oven as soon as the middle sets. If you stick your cornbread with a toothpick and it is a bit soft on the inside, that is okay! Your cornbread will continue to cook when you remove it from the oven because of the residual heat.

Using Expired Cornbread Mix

If a cornbread mix has passed its "best by" date, it can often still be used if it shows no signs of spoilage such as mold, off odors, or an altered appearance. The consumer should inspect the mix thoroughly before use.

So I bought this one just to see a difference. And instead of the lard, they are using palm oil and soybean oil. So it is really true, people. If you eat the regular one, you're eating pork fat.

You can substitute heavy cream for 1/2 cup milk plus 1/2 cup sour cream, combined. You can also substitute the cream for milk. Use 3/4 cup plus 2 Tablespoons of milk plus 2 Tablespoons melted butter to the batter. The cornbread will have a close texture.

Mix together flour, cornmeal, sugar, baking powder, baking soda, and salt.. Make a well in dry ingredients and add sour cream, egg, and melted butter. Mix the ingredients just until everything is incorporated. Add the batter to the prepared pan and smooth the top.

The black specks are simply naturally dark pieces of the pericarp (skin) of the corn, where the tip of the kernel attaches to the cob. The color of the specks will vary by crop and year. They are the same as those commonly seen in hard taco shells, corn or tortilla chips, cornmeal, and natural whole corn products.

Eggs are responsible for giving baked goods structure, which means the amount you use directly affects the resulting texture. Using too few eggs will make your desserts dense, but using too many will make them rubbery.

Set the batter aside for 10 to 15 minutes.

By letting the cornbread batter sit at room temperature before baking, the cornmeal has some extra time to absorb the flavor from the other ingredients, and the baking powder gets a head start.

How to jazz up boxed cornbread mix? ›

To give your cornbread some autumnal flair, stir 1 teaspoon ground cinnamon into the dry mix. And if you really want to go big, stir 1 (15-ounce) can of pumpkin purée, along with ½ teaspoon ground cinnamon, ½ teaspoon nutmeg, ¼ teaspoon ground cloves, and ¼ teaspoon ground cardamom into the batter.

The Martha White ® Mexican Style Cornbread and Muffin Mix has a shelf life of 12 months, as referenced by the Best When Used By date. We recommend using this product by that date for the best taste and quality.

There's usually an expiry or a best-by date on the box, but here's my little secret: Even after the expiration of the cake mix, it still stays at its best for about 4-5 months (whether opened or unopened). Once that extra time ticks by, though, there's no guarantee your cake will turn out spot-on.

Jiffy cornbread recipe leftovers can be stored at room temperature in an airtight container or wrapped in aluminum foil. It will stay fresh for 1-2 days at room temperature. To store longer, place the leftover cornbread in the refrigerator and it will last 3-4 days.

Jiffy cornbread mix, in case you really are standing in the baking aisle wondering, is wheat flour mixed with some cornmeal, a lot of sugar, lard, baking soda, and a handful of preservatives. (Note that because of the wheat flour, it's not gluten-free.) Use it to make creamy, cheesy Corn Pudding.

You can substitute a mixture of flour, cornmeal, sugar, baking powder, salt, and vegetable oil for a box of Jiffy corn muffin mix.

WHEAT FLOUR, SUGAR, LARD (HYDROGENATED LARD, BHT AND CITRIC ACID PRESERVATIVES), BUTTERMILK, DEXTROSE, CONTAINS LESS THAN 2% OF: SODIUM ALUMINUM PHOSPHATE, MONOCALCIUM PHOSPHATE, BAKING SODA, TRICALCIUM PHOSPHATE, SALT, SOY FLOUR, SOY LECITHIN, SOYBEAN OIL, GLYCERINE, CARRAGEENAN, NATURAL & ARTIFICIAL FLAVORS, ...