jiffy mix cornbread maded with cream corn and sour cream

JIFFY MIX CORNBREAD MADED WITH CREAM CORN AND SOUR CREAM HOW TO

Spread the cornbread batter evenly over the top of the chicken filling. In a separate bowl, stir together the corn muffin mix, cream-style corn, sour cream, egg, and melted butter. Bake for 17-20 minutes until golden brown and baked through. Stir in the chicken and cheese, and then transfer the mixture to a 2- or 3-quart baking dish. Spread the mixture out in the pan in an even layer. Mix now until the ingredients are completely incorporated. I get lots of questions about my red buffalo check tea towels in these pictures. Mix together the butter, sour cream and add sugar. Or try another cornbread mix recipe like my crockpot corn casserole. And then you can make my layered cornbread salad with your cornbread. If you’re a cornbread lover, you have to try this tip for making boxed cornbread mix better and tell me what you think. The sour cream works to make the cornbread moist and gives it a little bit of a tang while the honey helps the cornbread to get a nice golden crispy edge while sweetening it up a little. Makes a lot of sense when you think about it, doesn’t it? So now I know that you’re all antsy and want to know what secret ingredients could make me so excited about cornbread, right? Sour cream and honey. Technically, I’d consider this to be more of a baking hack then a recipe. So moist and honey sweet, with nary a dry crumbly bite in site. Why? Because all you do is add 2 little extra ingredients to the usual stuff you put in Jiffy cornbread mix and it turns out amazing.

JIFFY MIX CORNBREAD MADED WITH CREAM CORN AND SOUR CREAM HOW TO

)Īnd I really think that this recipe for how to make the best boxed mix cornbread ever is kind of magical. (I’ve totally eaten it for breakfast and no that’s not weird, it’s totally a thing. I could eat it with every meal and for breakfast. Add all of the ingredients to a large mixing bowl: Jiffy mix, eggs, buttermilk, sour cream (or Greek yogurt), jalapenos, red bell pepper, melted butter, and optional cheddar cheese. If you don’t love cornbread, don’t read this post. Preheat your oven to 400☏ (205☌) and grease or butter a 9-inch square baking pan or a 10-inch cast-iron skillet. Heat at 350 degrees until warmed through.Take your ordinary boxed cornbread mix and make the best moist and honey sweet cornbread ever with this simple recipe hack! Reheat: To reheat frozen cornbread remove the plastic wrap and then loosely wrap in aluminum foil. You can freeze this cornbread up to two months. 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 Add in the cream style corn and sour cream, and mix to combine. In a large mixing bowl, whisk the eggs and oil together, then whisk in the milk and honey (make sure to give the honey a good mixing to combine well). If you like honey butter, youll love this honey butter cornbread recipe Made with Jiffy corn muffin mix, its quick and easy to make. You could also serve it on New Year's Day with Hoppin' John and collards for good luck. Preheat the oven to 400 F (204 C), and lightly grease an 8 x 8 baking dish with cooking spray. 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.

Use cream style corn instead of regular corn.

Substitute buttermilk for the milk in the recipe.

Use a cast iron skillet instead of a baking dish (watch for doneness.).

To up make this Mexican cornbread a meal on its own, simply add a protein like black beans, cooked ground sausage or ground beef (maybe even add in some taco seasoning!).Change up the cheese-cheddar cheese, colby jack, or pepper jack cheese would all be great options!.Adjust the spice of the bread by adding chopped jalapeños or varying the spice of the Rotel you add to the Jiffy mix.(Take them out when golden brown and a toothpick in the middle comes out dry.) Make it in a tray or as muffins, just cut the baking time if you're using a muffin tin instead of a baking dish.This is a fun recipe to experiment with, it's hard to mess it up!

Jiffy mix cornbread maded with cream corn and sour cream