9 Jiffy Cornbread Recipes You'll Love (2024)

FAQs

Can I substitute sour cream for milk in Jiffy cornbread mix? ›

Sour Cream can be substituted for milk in cornbread but will need to be thinned. I recommend using 75% sour cream and 25% water. Sour Cream will also change the taste of the cornbread and will add a slight tangy flavor which can be counteracted by using a small amount of vanilla extract.

1 box jiffy cornbread mix. 1 egg 1/3 cup heavy cream (replaces the milk called for on the box) 1/4 cup honey 1/4 cup marshmallow fluff Whisk together as box requires. Bake @ 400 degrees for 18-20 mins.

Vegan Mayonnaise is one of the healthiest substitutes for eggs in cornbread recipes. It provides leavening, which helps the bread to rise into the fluffy texture people love.

If opting for evaporated milk in this hack, dilute 50:50 with water—1/4 cup evaporated milk and 1/4 cup water to make 1/2 cup milk.

You can substitute water for milk on a one to one basis in your recipe. It won't be quite as rich, but it will be cornbread. There are plenty of recipes for hot water cornbread. The batter is made with cornmeal, salt, sugar, and boiling water.

“JIFFY” mixes can also be prepared with water or plant-based milk alternatives like soy, almond or coconut milk. Pineapple or orange juice may be substituted for flavor variation in the corn and fruit muffins. Feel free to experiment with other options and let us know if you find something else that works well.

You can just use water instead which is what most cornbread mixes ask for in the first. I've used both before and it normally turns out good either way. If you don't want to use water though some other milk substitutes are usually other dairy products like yogurt, sour cream, or half and half.

Sour cream or full fat yogurt can be substituted 1:1 for whole milk. Use this substitute in baking quick breads or for adding creaminess to pan sauces. Sour cream works especially well in recipes calling for buttermilk, too and vanilla-flavored yogurt can be used for sweet quick breads and cakes.

Yes, the result might taste a bit different, but it will be fine. Can you use half and half instead of milk to make cornbread?

Eggs, or egg substitutes help add structure to the cornbread.

What can I substitute 1 egg for? ›

Mayonnaise. Eggs are a key ingredient in mayonnaise, so it makes sense that it can be a perfect substitute when you're out of eggs. Use 3 tablespoons of mayo as an egg substitute.

Mix cornmeal, flour, sugar, salt, and baking soda together in a large bowl. Add sour cream, butter, and eggs; stir until fully incorporated. Pour batter into the prepared baking dish. Bake in the preheated oven until a toothpick inserted in the center of the cornbread comes out clean, 30 to 35 minutes.

It's slow to warm up, and a super hot dish is needed to form cornbread's signature crust while achieving an even bake. While a Pyrex dish can be preheated, it's still not well-suited for high-temperature baking, and it can break when exposed to sudden temperature changes in a hot oven.

I want to keep the cornbread taste, just less crumbly! I recommend extra egg yolk, adding corn, and using cast iron to bake. Also, try a little lower temperature.

In fact, you can substitute sour cream for milk almost anytime the recipe calls for less than a cup of milk. One of the most common ingredients to use milk with is potatoes. Spuds love dairy, so if a recipe calls for milk, sour cream almost always works in its place.

Water: Water can be used as a substitute for milk in Jiffy cornbread. It may result in a slightly drier and less rich texture, but it will still work. Buttermilk: Buttermilk is a good substitute for milk in Jiffy cornbread. It will add a tangy flavor and a moist texture.