Jiffy Cornbread Lard at Sheila Sparks blog

Jiffy Cornbread Lard. Add the corn muffin mix and sugar and stir in with a wooden spoon. Grease a 9 inch baking pan or cast iron skillet with butter or oil. Mix your cornbread mix with 4 large eggs and 2/3 cup buttermilk. Add in the jiffy mix and mix until there are no lumps left. A few small lumps in the batter are fine. Set aside while you preheat your oven and skillet. In a large bowl, whisk together the sour cream, milk, and eggs. In a medium bowl, whisk together box of jiffy corn muffin mix, egg, and milk, until combined. Add the butter, milk, sour cream, honey, and eggs to a large mixing bowl and mix with a spatula until combined. Let the batter sit at room temperature for 20 minutes. Stir to combine, but not overmix. In a large bowl, combine all ingredients and stir by hand until well. Preheat the oven to 450 degrees. Pour jiffy batter evenly over the top of the bottom honey butter layer. Follow the original recipe on the back of the jiffy box as detailed here.

How To Make Jiffy Cornbread More Moist Bake It With Love
from bakeitwithlove.com

A few small lumps in the batter are fine. In a large bowl, whisk together the sour cream, milk, and eggs. Stir to combine, but not overmix. Add the butter, milk, sour cream, honey, and eggs to a large mixing bowl and mix with a spatula until combined. Mix your cornbread mix with 4 large eggs and 2/3 cup buttermilk. Let the batter sit at room temperature for 20 minutes. In a large bowl, combine all ingredients and stir by hand until well. Follow the original recipe on the back of the jiffy box as detailed here. Mix together the butter, sour cream and add. Set aside while you preheat your oven and skillet.

How To Make Jiffy Cornbread More Moist Bake It With Love

Jiffy Cornbread Lard In a large bowl, whisk together the sour cream, milk, and eggs. Add in the jiffy mix and mix until there are no lumps left. Preheat the oven to 450 degrees. Add the corn muffin mix and sugar and stir in with a wooden spoon. In a large bowl, combine all ingredients and stir by hand until well. Stir to combine, but not overmix. Grease a 9 inch baking pan or cast iron skillet with butter or oil. A few small lumps in the batter are fine. In a medium bowl, whisk together box of jiffy corn muffin mix, egg, and milk, until combined. Follow the original recipe on the back of the jiffy box as detailed here. Pour jiffy batter evenly over the top of the bottom honey butter layer. Mix together the butter, sour cream and add. Let the batter sit at room temperature for 20 minutes. Add the butter, milk, sour cream, honey, and eggs to a large mixing bowl and mix with a spatula until combined. Mix your cornbread mix with 4 large eggs and 2/3 cup buttermilk. Set aside while you preheat your oven and skillet.

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