The eggs, and other dairy products bond better and produce a lighter, fluffier bread when they are allowed to warm up for about 1/2 hour prior to baking. *Tip – let your cold ingredients warm up to room temperature before baking.
#Jiffy cornbread mix plus#
Pull it out a little while before you are ready to bake and mix the Jiffy Mix plus melted butter in to form your batter. If you are running short on time…Another alternative would be to mix all of the wet ingredients with the exception of the melted butter and the Jiffy Mix the day before. To avoid an overly brown crust, place aluminum foil over the bread before warming it in the oven. You can microwave individual slices or pop the unwrapped baking pan back in the oven until it’s warmed through and the cheese is melted. 🙂 If you do bake it a day ahead of time, just cover it in plastic wrap (I like the Press’n Seal that sticks to the sides and forms an airtight seal.) and refrigerate it – for up to 3 days. It’s still good the next day, but it’s always best fresh out of the oven. Here is a quick Video Tutorial for this Shortcut Jalapeno and Cheese Cornbread Recipe…
#Jiffy cornbread mix zip#
Freeze in a freezer zip tight bag for up to 2 months. Muffins will only take about 15-20 minutes An 8 x 8 inch pan will need about 25 minutes. A loaf pan will need more time to bake – probably about 35 minutes.
Adjust the baking time per baking dish.Tips and Hints for making this Cornbread Recipe: You’ll need a 9×13 pan and bake for 25 minutes or until done
Add 1 can of cream style corn to the already drained can of sweet corn.
Using Jiffy Corn Muffin Mix and adding a few extra ingredients makes this an absolutely good to the last bite, easy to make Corn Bread. This Jalapeno and Cheddar Cornbread Using Jiffy as a shortcut is a delicious and moist cornbread that will be a family favorite.
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