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    The BEST Jiffy Cornbread

    Uploaded by

    salikiy478

    Copyright:

    © All Rights Reserved
    Download as ODT, PDF, TXT or read online from Scribd

    The BEST Jiffy Cornbread

    Uploaded by

    salikiy478
    5 views1 page

    Copyright

    © © All Rights Reserved

    Available Formats

    ODT, PDF, TXT or read online from Scribd

    Did you find this document useful?

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    Copyright:

    © All Rights Reserved
    Download as ODT, PDF, TXT or read online from Scribd
    Download as odt, pdf, or txt
    5 views1 page

    The BEST Jiffy Cornbread

    Uploaded by

    salikiy478

    Copyright:

    © All Rights Reserved
    Download as ODT, PDF, TXT or read online from Scribd
    Download as odt, pdf, or txt
    of 1

    The BEST Jiffy Cornbread

    Prep Time: 5 minutes minutes


    Cook Time: 25 minutes minutes
    - 9x13-inch Baking Pan- (Lasagna size pan)

    Ingredients

    1 cup sour cream


    2/3 cup milk
    2 large eggs
    1/2 cup butter, melted
    2 boxes Jiffy corn muffin mix

    Instructions

    • Preheat oven to 400 degrees

    • Place parchment paper in a 9x13-inch baking pan and grease or spray with pam.

    • In a large bowl, whisk together the sour cream, milk, and eggs.

    • Whisk in the butter.

    • Add the corn muffin mix and stir in with a wooden spoon just till combined. You may have
    some small lumps.

    • Transfer batter to prepared pan.

    • Bake for 25 to 30 minutes or until golden. Serve warm.

    Notes
    • Best served with extra butter.
    • Leftover cornbread can be made into croutons. Cut into cubes, toss with melted butter and bake
    at 350 degrees until golden and crispy.

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