Average Reviews:
(More customer reviews)As those reared in the South know, there are different kinds of cornmeal and different ways it can be prepared. My granny used to fry up cornmeal biscuit-style in a cast iron skillet half filled with grease. It was faintly salty and went perfectly with fried fish or chicken (or really just about anything she cooked. Granny was a kitchen wonder.)
This Jiffy Cornbread mix produces something entirely different. It's sweet, almost like a grainy cake mix... and my family loves it.
I usually make corn muffins with it, although on occasion I'll make Johnny Cakes for them for breakfast. (These are like pancakes, no syrup though --at least not in our household as the little critters don't need any more sugar -- but melted butter or a fruit compote, finish them off perfectly.)
To make the mix, all you need is one egg per box and a small amount of milk. The recipe calls for 1/3 cup, but years of making this has taught me that the proper amount can vary a great deal. The proper consistency should not be stiff, but not runny either. It should flow slowly when the mixing bowl is tilted.
A fun and convenient product. You can be eating in under about 15 minutes.
Pam T~
mom/blogger
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