Jiffy Corn Casserole Recipe - On Sutton Place (2024)

FAQs

How do you spruce up Jiffy? ›

Corn pudding has a similar gelatinous texture to dessert pudding, hence its name, so it's creamy and loose. In comparison, corn casserole has a thicker consistency and holds its shape better than the pudding because it uses thickening agents like instant cornbread mix.

I've been on a kick lately of substituting Greek yogurt for sour cream. One of my favorite sides, that I usually only make for holidays, is corn casserole. It's not what you'd call light, but it's OMG so good. The Greek yogurt was a fantastic addition and we demolished this between the two of us in 2 days.

Although nothing gives quite the same results as an egg, “JIFFY” mixes are compatible with the use of egg substitutes. At this time, there is no universal replacement for eggs, which will work well in every recipe.

When making jiffy mix cornbread, what if I don't have milk? So, milk is mostly water, and for the sake of simplicity, whole milk is about 4% fat. So you can easily substitute water for milk.

Southern cornbread has traditionally been made with little or no sugar and smaller amounts of flour (or no flour), with northern cornbread being sweeter and more cake-like. Southern cornbread traditionally used white cornmeal and buttermilk. Other ingredients such as pork rinds are sometimes used.

She notes that Northern cornbread is sweeter, lighter, and more cake-like than Southern cornbread. Not surprisingly, it includes sugar (or molasses, in the earlier centuries), unlike traditional Southern cornbread.

If you find yourself with an empty or unusable container of sour cream, you can always make some from scratch using 1 cup of heavy cream combined with a teaspoon of lemon juice or white vinegar. The process will mimic the creation of sour cream in texture, though many people feel like the taste is not quite the same.

Sour cream replicates cream cheese's taste but isn't quite as caloric, making it a good choice for a lower-calorie substitute. It gives baked goods a texture that's airy and moist, and even adds an extra bit of creaminess to cheesecake. You can substitute an equal amount of sour cream for cream cheese in recipes.

What are the black specks in Jiffy cornbread mix? ›

The black specks are simply naturally dark pieces of the pericarp (skin) of the corn, where the tip of the kernel attaches to the cob. The color of the specks will vary by crop and year. They are the same as those commonly seen in hard taco shells, corn or tortilla chips, cornmeal, and natural whole corn products.

If a cornbread mix has passed its "best by" date, it can often still be used if it shows no signs of spoilage such as mold, off odors, or an altered appearance. The consumer should inspect the mix thoroughly before use. However, key characteristics like fluffiness and taste may be diminished.

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.

You can stir in 1 cup of roasted chopped jalapeños or 1 teaspoon crushed red pepper flakes or cayenne into the batter. Or, you can mix in 3 tablespoons of your favorite chile paste. Fields also recommends trying a little NOLA flair by adding a rounded ¼ teaspoon Cajun spice blend to your cornbread mix.

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.

I love to bake from scratch, but I have often used packaged cornbread mix, adding a little extra something to the ingredients and making the finished product taste more homemade. My favorite thing to add is sugar—a hot topic for another conversation!

Melted butter and thick buttermilk keep this cornbread moist. After baking, I like to run a stick of butter over the top of the hot cornbread so that it soaks right in and stays even more moist and buttery.