You can either use all fine-ground cornmeal or half fine-ground and half medium. It all depends on how much moisture you want in the finished product. I always grease the skillet with either butter or oil and heat it in the oven before I add the batter.
The sound of the skillet sizzling as I pour the batter into it brings back memories of watching—and listening—while my grandmothers cooked. But the iron skillet provides a better outcome.
There are other ways to make your cornbread moist. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. The nutrition information is a product of online calculators. I try to provide true and accurate information, but these numbers are estimates.
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Continue to Content. Instructions Preheat your oven to degrees F. Mix all of the dry ingredients in a large mixing bowl. Mix the wet ingredients in a medium-size mixing bowl. Combine the wet and dry ingredients. Take the skillet out of the oven and pour the batter into the hot skillet.
It does call for two boxes. I am sorry it's not cooking right in the center. Did you put too much of the liquid? You can also make it in a 9-inch by inch pan and you shouldn't have that issue. Sometimes, my oven will be off and not bake correctly. Let me know how it turns out! By accident, I've just made the best cornbread I've ever had, by forgetting accidentally to add "milk" to the recipe. I was just now saving the recipe for future use when I noticed I completely forgot the milk.
It was the best cornbread I've ever had, so sweet and moist. Forget the milk and you have perfect cornbread. Jump to Recipe. Continue to Content. Ingredients 2 - 8. Instructions Preheat oven to degrees. Add the Jiffy Corn Muffin Mixes to a large bowl.
Add the eggs, milk, sour cream, vegetable oil, and sugar. Mix all of the ingredients together. Pour into a greased 9" x 9" casserole dish. Bake for minutes, or until cake tester comes out clean. Recommended Products As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. Did you make this recipe? Jiffy Cornbread with Creamed Corn. Easy Chili Cornbread Skillet Meal. The Best Strawberry Shortcake. Cinnamon Coffee Cake with Buttermilk. Click here to cancel reply.
Leave this field empty. Melissa Wednesday 3rd of November Julie Pollitt Wednesday 3rd of November Hi Melissa, I am sorry that happened. I hope that helps a little and that maybe it's a much simpler thing. Amy Tuesday 2nd of November Can you make this the day before Thanksgiving? Or will it be too dry? Thank you so much. Hi Amanda,. So easy and flavorful too;. Hi Anna,. Made this tonight and was very good.
Will probably be my new go to recipe! Hi Natasha,. Hi Halen,. Your email address will not be published. Scroll to Bottom for Printable Recipe Card. Cuisine: American. Prep Time: 5 minutes. Cook Time: 30 minutes. Total Time: 35 minutes. Servings: 8. Calories: kcal. Ingredients 2 boxes 8. Instructions Preheat your oven to degrees. Lightly grease a 9x9 inch baking pan with cooking spray and line it with parchment paper.
In a large bowl, pour in the 2 boxes of Jiffy Cornbread mix then add the 2 eggs and milk. Add in the vegetable oil and sour cream and mix together until smooth. Add in the granulated sugar and mix until combined. Transfer the batter into a prepared baking pan and smooth out the top using a spatula. Bake in preheated oven for minutes or until a toothpick inserted in the center comes out clean and the top starts to lightly brown.
Remove from oven and allow to fully cool in the pan. Top with melted butter or honey. Serving: 1 piece Calories: kcal Carbohydrates: Comments I have made this recipe as stated and it is awesome!! Thank you so much for the 5 stars! Hi Christine, What a huge compliment! Hi Amy, That sounds delicious. Hi Barb, Thank you, please share the final result. Hi Anna, Thank u for trying my recipes!!
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