Shannas Jiffy Mix Cornbread Made Better Recipes

Steps:

• Preheat oven to 400°F Mix Jiffy, milk, and egg in a small bowl. Mix until all ingredients are well blended but not over beaten/mixed. Place into an 8x8 baking dish (or cake pan) and bake for 15-20 minutes. (This step is all from package directions).
• Remove from oven and immediately spread the butter over top of cornbread until butter is melted and bread is fully coated on top.
• Immediately cover with aluminum foil, creating a tight seal around the pan. Wait 10-15 minutes before slicing and serving.
• The foil steams in the butter and makes a normally gritty cornbread nice and smooth and creamy. The leftovers (if any), also keep better as it retains it's moisture. Simply microwave any leftover slices for about 20 seconds and serve!

Steps:

• 1. Mix all the ingredients posted above.
• 2. Pour in to a lightly greased 9 x 13" pan.
• 3. Bake at 400 for 25 minutes.

Steps:

• 1. Combine the first five ingredients in the recipe in your Kitchen Aid mixer.
• 2. Mix well with the mixer, then add the oil and mix until the flour mixture is mealy, smooth, and well combined.
• 3. Add 2/3 cup of milk
• 4. Add 1 egg
• 5. Mix very well to combine.
• 6. Spray the pan with kitchen spray and preheat the oven to 400 degrees.
• 7. Pour batter into the pan.
• 8. Bake the Jiffy cornbread for 25 minutes. It will pull away from the sides of the pan when it is done and it will be a nice golden brown like in my photo.
• 9. It's perfect! Just like the Jiffy Mix I grew up eating, only better. I know what's in it!