Jiffy Cornbread In 9x13 Pan Recipes

JIFFY CORNBREAD

Jiffy Cornbread image

If you love Jiffy Cornbread, wait until you try this absolutely irresistable Jiffy Cornbread Recipe. Skip the instructions on the box, this is the recipe you want for the most amazing, moist and delicious cornbread ever.

Provided by Christi Johnstone

Time 30m

Number Of Ingredients 6

Ingredients

2 8.5oz boxes Jiffy Corn Muffin Mix
2/3 cup milk or half and half
2 large eggs
1 cup sour cream
1/2 cup vegetable oil
2 tbsp sugar (optional, include if you like a sweet cornbread)

Steps:

Preheat oven to 400 degrees F. Prepare a 9x13 inch baking pan and spray with non-stick cooking spray.
In a large bowl, combine all ingredients and stir by hand until well combined, but do NOT overmix. Batter may be slightly lumpy.
Pour batter into pan and bake for approxiately 25 minutes, or until a toothpick inserteted into the center comes out clean.
Remove from oven and allow to cool slightly. Store any uneaten portions tightly covered.

Nutrition Facts : Calories 141 kcal, Carbohydrate 3 g, Protein 2 g, Fat 14 g, SaturatedFat 10 g, Cholesterol 42 mg, Sodium 34 mg, Sugar 3 g, ServingSize 1 serving

THE BEST JIFFY CORNBREAD

The Best Jiffy Cornbread image

Make and share this The Best Jiffy Cornbread recipe from Food.com.

Provided by m_peaches07

Categories Breads

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 5

Ingredients

2 (8 ounce) boxes Jiffy corn muffin mix
1 (8 ounce) can creamed corn
1 cup shredded cheddar cheese
2 eggs
2/3 cup milk or 2/3 cup sour cream

Steps:

Mix cornbread as directed on package.
Add in corn and cheese.
*If using milk add at the end and only use enough to make the consistency like thick pancake batter.
.
Recommend using a 9x13 if you want it done in 20 minutes
Bake 400 degrees for 20-25 minutes or until golden brown and a toothpick comes out clean.

ENHANCED JIFFY CORN MUFFINS (9X13 PAN) RECIPE

Enhanced Jiffy Corn Muffins (9x13 pan) Recipe image

Provided by LLINDQU295

Number Of Ingredients 6

Ingredients

Add to the mix:
2 Jiffy Corn Muffin Mix box
1 Jiffy white cake mix
3 eggs
2/3 cup milk
1/2 cup water

Steps:

Prepare white cake mix using box directions BUT use one whole egg not just the egg white Prepare corn muffin using boxes directions 9x13 pan, greesed lightly 18-22 min Bake at 375 degrees, like they say, for 15 to 18 minutes and you have a heavenly treat to share with your loved ones.

SHANNA'S JIFFY MIX CORNBREAD MADE BETTER!

Shanna's Jiffy Mix Cornbread Made Better! image

I got this from our dear daughter and wow does it make the cornbread moister and creamier. Thanks Babycakes!

Provided by 2Bleu

Categories Quick Breads

Time 40m

Yield 8 serving(s)

Number Of Ingredients 5

Ingredients

1 (8 1/2 ounce) box Jiffy corn muffin mix
1/3 cup milk
1 egg
4 tablespoons butter, room temperature
aluminum foil (to cover pan)

Steps:

Preheat oven to 400°F Mix Jiffy, milk, and egg in a small bowl. Mix until all ingredients are well blended but not over beaten/mixed. Place into an 8x8 baking dish (or cake pan) and bake for 15-20 minutes. (This step is all from package directions).
Remove from oven and immediately spread the butter over top of cornbread until butter is melted and bread is fully coated on top.
Immediately cover with aluminum foil, creating a tight seal around the pan. Wait 10-15 minutes before slicing and serving.
The foil steams in the butter and makes a normally gritty cornbread nice and smooth and creamy. The leftovers (if any), also keep better as it retains it's moisture. Simply microwave any leftover slices for about 20 seconds and serve!

Nutrition Facts : Calories 192.5, Fat 10.4, SaturatedFat 5, Cholesterol 40.5, Sodium 311.1, Carbohydrate 21.5, Fiber 2, Sugar 6.2, Protein 3.3

CORNBREAD CASSEROLE

Cornbread Casserole image

From the folks at the Cooking Dragon mailing list. You can use a 9x13 pan, or 2 9" pie plates. Easy and oh-so-tasty.

Provided by DrGaellon

Categories Corn

Time 50m

Yield 8-12 serving(s)

Number Of Ingredients 5

Ingredients

8 ounces cream cheese, softened
1/2 cup butter, melted (4 oz)
1 (15 ounce) can cream-style corn
1 (15 ounce) can whole kernel corn (with its canning liquid)
2 (8 1/2 ounce) boxes Jiffy corn muffin mix or 2 (8 1/2 ounce) boxes Jiffy cornbread mix

Steps:

Preheat oven to 350°F Spray a 13x9 baking pan (or 2 9" pie plates) with non-stick spray.
Beat together cream cheese, butter, cream-style corn, kernel corn (including the canning liquid) and corn muffin mix until thoroughly blended.
Pour into prepared pan(s). Bake in preheated oven 45 minutes, or until golden brown. It will still be soft and moist in the middle, so you won't really be able to cut it into individual pieces; it'll be more scoopable.

Nutrition Facts : Calories 534.3, Fat 29.4, SaturatedFat 14.8, Cholesterol 63, Sodium 1015.9, Carbohydrate 63, Fiber 5.7, Sugar 16.2, Protein 8.4

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