11/10/2023 0 Comments Jiffy cornbread mix with buttermilk![]() With a few simple tweaks, your boxed cornbread will be moist and fluffy. ![]() Bake for 15-18 minutes or until golden brown on top.So I’m here to share a few tips and tricks to make your Jiffy Cornbread mix taste just as good as a homemade recipe.BEING EXTREMELY CAREFUL SO AS NOT TO GET BURNED, remove hot skillet from oven and pour in batter.Very gently fold in drained blueberries, trying not to break the berries as they’ll stain the batter purple.Add buttermilk mixture to Jiffy Corn Muffin mixture and stir until there are no dry spots but try not to stir too much.I use a small whisk to break up the yoghurt. In a small bowl mix buttermilk, yoghurt, honey or molasses and egg.In a large bowl mix all the dry ingredients breaking up any large lumps and set aside.Drain blueberries in a colander and lightly rinse to get off any excess purple syrup.Pour oil into pan and swirl it around making sure to cover all the bottom and up the sides.a scant 1/4 cup of canola oil for the pan.1 15 ounce can blueberries in LIGHT syrup, I use Oregon brand.1/4 cup plain Greek yoghurt, I use Fage non-fat.Just add 12-15 minutes to your baking time. It’s really good the next day, too, cold. And your family can snack on it through the day until dinner is served. You could easily serve this Thanksgiving morning with bacon for breakfast. It will give you a crispy, salty crust that will make your head spin. You’ll love it! And use your cast iron pan. But you could use peaches, canned, fresh or frozen. And it’s so good-looking! Deep purple against that soft yellow is just lovely. Other than those pointers it’s pretty simple. If you’re wondering why I didn’t use frozen it’s because I think they would start defrosting while folding them into the mix and their juices would turn the batter purple. And, of course, be very gentle when stirring them in and keep the mixing down to a bare minimum. ![]() Just make sure the berries are well-drained after softly rinsing them well in a colander. Since I won’t pay $6.00 for that little, crappy container of fresh blueberries at the grocery store I opted for canned blueberries in a light syrup. I thought, “I can do this and do it my way.” So I did. A firm embracer of “waste not, want not”, I tasted it. I wasn’t going to even try the cornbread because of the blueberries but she had purchased these things at Whole Foods and probably paid $9.00 for that little chunk of bread. I had been feeling puny so the soup really hit the spot. I’m not one to put any kind of fruit in cornbread…I had always thought that just ruined it until this week when my friend Janey brought over some soup, blueberry cornbread and a HUGE dark chocolate candy bar studded with almonds. To cut some of that heat I wanted a rich, sweet cornbread. Since this pot was only for Jimmy and me I made it much spicier than usual adding more vinegar and quite a bit more red pepper flakes. And resting on top of my greens I wanted a thick chunk of cornbread. I wanted collards for dinner, masses of thin, green ribbons slow simmered in a gorgeous pot likker seasoned with bits of smoked ham, chopped onion, vinegar and red pepper flakes. Ever had cornbread that’s so darned rich it’s really corn CAKE? Well, that’s what I made the other night.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |