8/16/2023 0 Comments Jiffy cornbread buttermilk![]() ![]() To make the cornbread more savory, omit the honey. Serve with honey and butter for a special treat. In a large bowl, beat the eggs and oil with a wooden spoon until well combined.Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.I like to use a whisk because it makes sure that the egg is fully incorporated and there are no eggy lumps in the cornbread. Quickly whisk in eggs one at a time until thoroughly combined. You can add sour cream in addition to milk. Mmmmm.ġ/2 c butter (or reduced fat buttery baking sticks)Ģ/3 c sugar (or 1/3 c sugar and 1/3 c Splenda)ġ c buttermilk (or 2-3 Tbsp vinegar + enough regular milk to equal 1 cup) I know the Jiffy box instructs you to use water but milk produces a richer, more full-bodied cornbread, which I love. We like this cornbread with soup, but top it with butter and honey and you can eat it for dessert or a late night snack. It only took about 8 minutes to put together so I will be making this from now on and saving the blue box for corn casseroles. I don't like using all artificial sweetener because you get a weird aftertaste in your baked goods, but using it to replace half of the sugar turns out pretty well.Īfter all of the substitutions, the hubs still loved it. While buttermilk is not a direct 1:1 substitute for milk in cornbread, it can be used as an alternative in a pinch. Step 3: Pour the wet ingredients over the dry ingredients and mix just until combined then pour the batter into the cast-iron. In another bowl, mix Jiffy cornbread mix, bacon, cubed cheddar cheese, and diced jalapeno. EThe final calorie saving trick was to sub Splenda for half of the sugar. JanuCornbread Advertisement If you are looking for a way to make the classic Southern favorite, cornbread, but don’t have any milk on hand, you may be wondering if you can substitute buttermilk for milk in the recipe. Step 2: In a medium bowl, whisk eggs, creamed corn, oil, buttermilk, sour cream, and applesauce. You can buy fat free buttermilk, but if you look at the ingredient list, there is a lot of "stuff" in there that's not exactly milk. I also used 1% milk combined with vinegar (just enough to start curdling the milk) to make my buttermilk. Oh and most importantly, they taste good. You won't save a ton of calories with these, but they do cut back on the saturated fat by 50%. To lighten it up a little, I used Best Life Buttery Baking Sticks. However, I felt I needed to do my part to reduce some of the fat and calories. Seriously, he doesn't often get this excited about food. It had a bazillion great reviews and was named after somebody's grandma so I figured it worth a shot. So.I found Grandmother's Buttermilk Cornbread on. Lately though, I've been searching for something better a recipe for cornbread that was super easy, didn't have any special ingredients to buy and, most importantly, tasted better than the blue box version. I'll be the first to admit that I have used a certain cornbread mix in a blue and white box for years because it only takes 30 seconds to assemble, is super cheap and it tastes alright. ![]()
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