jiffy corn muffin mix recipes with blueberries

As my friend looked at me with great concern as I added the mayonnaise, he still gaveme the benefit of doubt. I made this in attempts to add value to my thanksgiving dinner. The results made with the lightened-up stuff just aren’t the same. And I don’t recommend light or reduced fat mayo here. Just keep in mind we’re talking mayo – not Miracle Whip. But, I sure wish you’d try it with the mayo first. If you’re totally opposed to mayo, you can swap it out for sour cream – like my buddy Mandy over at South Your Mouth. And quite often not all 6 of these babies make it to the table -I just love them piping hot right out of the oven. Yes, you read that right… mayo! Since mayo is made with eggs and oil, it adds some great consistency and flavor – without tasting like mayo. My recipe calls for 2 eggs, some melted butter, and mayonnaise. And while I love the classic “back-of-the-box” recipe, I happen to think you can make them just a little better. If you think adding sugar is blasphemy, well you just keep on making it without.įor as long as I can remember, Mom has served Jiffy Corn Muffins with certain meals. If you like sugar in your cornbread, you make sweet cornbread.

The world is filled with much more important things than arguing about whether sugar makes something “Southern” or not. So stop with that nonsense.īut here’s the thing. Now, I grew up with sweet cornbread and being that my family is nearly all in the South and has been for generations, I’m pretty sure that means we’re Southern. But sweet cornbread – most often in the form of muffins – is served with other meals where the bread is more of a complement rather than an integral part of any particular dish like it is with beans and greens. For me they’re totally different and not interchangeable.Ī big pot of beans, peas, or greens requires the savory version with no sugar… at least at my house. It really depends on what I’m serving it with that defines whether I want it sweet or not. I’ve had several comments like: “No true Southerner would ever put sugar in cornbread” and “Real cornbread only has cornmeal, buttermilk, and egg.”Īnd while I’ve got some strong opinions about it myself, I’ll share the short version with you… Cornbread and sweet cornbread are two different beasts. When the batter starts to bubble up the pan and the bottom is golden brown, flip them over with a spatula and cook them all the way through.The debate about sugar in cornbread is a fierce one. Ladle the batter onto the pan making 4-6 inch diameter circles. Heat up a large skillet on the stove and then spray it with non-stick cooking spray.

In a small bowl whisk together the Milk, Egg, Vanilla, Oil, Melted Butter and the Tablespoon of Greek Yogurt. Stir Together the Corn Muffin Mix, Flour, Salt and Baking Powder in a medium bowl. While it is reducing down, put together the pancake batter. Set aside when it is done and cover with a lid. Allow it to cook down and simmer until it thickens and turns into a nice, thick, chunky syrup. Mix together all of the Compote ingredients in a small saucepan on the stove on medium heat. ½ Teaspoon Finely Chopped Fresh Rosemary Leaves ¾ Cup Milk (May need a tiny bit more if the batter thickens as it sits)ġ Tablespoon Greek Yogurt (Plus more for the garnish) (I use 0% fat or 2% fat) (Recipe Feeds 2-3 People) Ingredients- Corn Muffin Pancakes-ġ Cup Corn Muffin Mix (Jiffy is the best)

Jiffy corn muffin mix recipes with blueberries