Wednesday, January 5, 2022

Corrected ...Jiffy Quick Corn Bread

On New Year's Day I made the obligatory Southern black-eyed peas. I wanted cornbread to go with it, but didn't feel much like messing up the kitchen more than it already was.

Instead of beginning a batch from scratch, I simply rummaged the pantry searching for that little box of Jiffy Mix. But I didn't really want a dry cornbread and I didn't want muffins.

Cornbread is so popular in the South that on New Year's,
store shelves are often empty. Still less than one dollar
a box!

I did a bit of quick research and found a number of ways to "spiffy up" Mr. Jiffy.

I added sour cream, brown sugar and grated in frozen butter. I baked it in an 8-inch, non-stick skillet. 

It was delicious.

The crust was nicely browned (the best part) and the interior was moist and pillowy. I did miss the depth of flavor home-made cornbread brings to the table, but this was just fine. More than fine. It was great!

  • 1 box Jiffy cornbread mix
  • 1-2 tablespoons light brown sugar
  • 1/3 cup milk, preferably whole milk
  • 1/3 cup full fat sour cream
  • 1 large egg
  • 1/2 stick butter, COLD, salted or not salted
  • 2-3 tablespoons bacon grease, Crisco or lard
  • 1 7-8 inch pan, cast iron or non-stick

Pre-heat oven to 375 degrees. Place your choice of grease into pan. When melted, it should be a thick "puddle." Meanwhile, prepare your mix.

In a small bowl or cup, mix the milk, sour cream and egg. Add to Jiffy Mix to a medium bowl. Break up any clumps. Using the large holes of box grater, grate the butter into the mix. Toss to coat and to incorporate. 

Add wet ingredients and gently combine until moistened. Do not overmix. 

Using a hot pad, remove pan from oven. Add corn meal mixture. You should hear a sizzle. Smooth the top. Return to oven. Turn down heat to 350. Bake for about 15-20 minutes until top is golden and toothpick comes out clean when inserted in center. Flip onto a wire rack. If desired brush melted butter or drizzle on a bit of honey and brush it over the surface.

Allow to cool 10-15 minutes. Slice into wedges and watch it disappear.

My "from scratch" cornbread recipe is here:

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