Okay, let’s talk about making cornbread, specifically using two boxes of Jiffy mix, ’cause sometimes one box just ain’t enough, right? I did this just the other day, so it’s all fresh in my mind.
First things first, I preheated my oven. You gotta do this. I set it to 400 degrees Fahrenheit, like the box says. While the oven was heating up, I grabbed a big mixing bowl. You need a big one because we’re doubling the recipe.
In that bowl, I dumped the contents of both Jiffy corn muffin mix boxes. Then, I cracked in four eggs. Yeah, the box calls for one egg per box, so we’re doubling that. Now, here’s a little trick I like to do – I added a splash of vanilla extract. Just a little bit, maybe a teaspoon, because it gives a nice warm flavor. And then I poured about 4 cups of milk instead of 2, that’s about 1/2 cup of milk for every 1 & 1/2 cups of biscuit mix.
- Mix it up real good. I used a whisk and made sure there were no lumps. You want a nice, smooth batter.
- Grease your pan. I used a 9×13 inch baking pan, but you can use whatever you have. Just make sure you grease it up good so the cornbread doesn’t stick. You can use butter or a cooking spray.
- Pour the batter into the pan. Spread it out evenly.
Now, for the baking. The box says about 20-25 minutes, but since we’re using two boxes, I found that it takes a bit longer. I baked mine for about 28 minutes, and it was perfect. You’ll know it’s done when the top is golden brown and if you stick a toothpick in the center, it comes out clean, all this while the oven is doing its thing.
Extra Tips
- Don’t overmix. Once everything is combined, stop mixing. Overmixing can make the cornbread tough.
- Let it cool a bit. I know it’s tempting to dig in right away, but let the cornbread cool for about 10 minutes before cutting into it. It’ll be easier to slice and it won’t crumble as much.
So yeah, that’s how I made two boxes of Jiffy cornbread. It’s pretty simple, and the results are delicious. Give it a try sometime!
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