Cody Casey
Jiffy Cornbread Mix is a popular option for those looking for a quick and easy way to make cornbread. While the box typically calls for baking the cornbread in an oven, some people may be interested in frying it in a pan. Frying cornbread, also known as Hot Water Cornbread, is a traditional Southern recipe that is savory, gluten-free, and can be a great side dish to soups, stews, and beans. In this article, we will explore the steps to fry Jiffy Cornbread Mix in a pan, as well as some tips and tricks to ensure a delicious and successful outcome.
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What You'll Learn
Jiffy cornbread mix in a pan: oven temperature and timing
While Jiffy cornbread mix is typically baked in the oven, it is possible to fry it in a pan. Here is a guide to help you achieve the perfect Jiffy cornbread, whether you're baking it in the oven or frying it on the stovetop.
Oven Temperature and Timing:
If you're using a standard Jiffy cornbread mix, preheat your oven to 400°F. The recommended baking time for Jiffy cornbread in a 9x13-inch baking pan is approximately 25 minutes. However, it's important to note that the cornbread is done when a toothpick inserted into the centre comes out clean, so keep an eye on it.
For a cast-iron skillet, preheat your oven and the skillet to 400°F. Place half a stick of salted butter in the skillet before preheating to melt the butter. Once the oven is preheated, carefully remove the skillet, pour the batter into it, and bake for 25 to 30 minutes. Again, look for the toothpick test to confirm it's done.
Pan-Frying Temperature and Timing:
For pan-fried cornbread, heat grapeseed oil in a frying pan over medium heat. Prepare the cornbread batter by mixing the dry ingredients in one bowl and the wet ingredients (eggs, buttermilk, and melted butter or oil) in another bowl. Combine the wet and dry ingredients, and adjust the consistency with more buttermilk if needed—it should resemble cake batter.
Pour the batter into the hot frying pan using a 1/4 measuring cup. Cook four pieces of cornbread at a time. Fry for about 2 minutes per side, flipping when air bubbles rise to the top. Place the cooked cornbread on a plate lined with paper towels to cool slightly before serving.
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Ingredients and preparation
Jiffy cornbread is a convenient and tasty option for those who want a quick cornbread fix. While the box mix is easy to prepare, there are some extra ingredients and preparation methods you can use to elevate your cornbread and make it even more delicious.
Firstly, gather your ingredients. You will need two boxes of Jiffy Corn Muffin Mix, four large eggs, 2/3 cup of buttermilk, and half a stick of salted butter. You can also add vegetable oil or melted butter for extra moisture. If you want to make your cornbread even richer, you can use bacon grease instead of butter or oil. For a gluten-free option, replace the all-purpose flour with a 1:1 ratio of gluten-free baking flour.
Before you begin, preheat your oven to 400 degrees Fahrenheit. Place your cast-iron skillet in the cold oven to heat up. If you don't have a cast-iron skillet, you can use a 9x13 inch baking pan, or even a muffin pan for cornbread muffins. Grease your pan with butter, or use a non-stick cooking spray.
Now, it's time to prepare the batter. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt. You can also add in some fine yellow or white cornmeal for extra flavour and texture. In a separate bowl, combine your wet ingredients: whisk together the eggs and buttermilk, then add the melted butter or oil. If you're using bacon grease, melt it beforehand so it mixes well with the other ingredients.
Pour the wet ingredients into the dry ingredients and gently mix until everything is well combined. Be careful not to overmix, as this can affect the texture of your cornbread. The batter should be slightly lumpy, and similar in consistency to cake batter.
Once your oven is preheated, carefully remove the hot skillet. Pour the batter into the skillet, or your chosen baking pan. If you're using a muffin pan, fill each liner about 2/3 to 3/4 of the way up. Place your pan in the oven and bake for 18 to 25 minutes, depending on the size and depth of your cornbread. For muffins, check after 14 minutes. Your cornbread is ready when the top is golden brown, and a toothpick inserted into the centre comes out clean.
Finally, remove your cornbread from the oven and let it cool slightly before serving. For a savoury treat, slather with butter and enjoy!
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Mixing and pouring the batter
When making Jiffy cornbread, you will need two boxes of the mix, four large eggs, and two-thirds of a cup of buttermilk. Stir these ingredients together in a large bowl, but do not overmix. The batter should be slightly lumpy.
Next, preheat your oven to 400˚F and place half a stick of salted butter in a 10” cast-iron skillet in the oven to melt. When the oven is preheated, carefully remove the hot skillet and pour the batter into it. You can also add some vegetable oil or melted butter to the batter for a very moist cornbread.
If you are making muffins, line a muffin pan with muffin liners and fill each liner about ⅔-¾ of the way up with batter.
For pan-fried cornbread, heat grapeseed oil in a frying pan over medium heat. Combine the dry ingredients in a bowl and mix thoroughly. In a separate bowl, beat eggs and add the buttermilk and melted butter or oil. Pour the wet ingredients into the dry ingredients. The mixture should resemble cake batter.
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Baking and cooling
Preheat your oven to 400°F. You can use a 10-inch cast iron skillet or a 9x13-inch baking pan. If using a skillet, place it in the oven as it preheats. Grease your skillet or pan with butter, bacon grease, or a non-stick cooking spray.
Combine your dry ingredients in a large bowl: cornmeal, flour, sugar, baking powder, baking soda, and salt. In a separate bowl, whisk together your wet ingredients: buttermilk, eggs, and oil. You can also add melted butter to this mixture for a moister cornbread.
Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix the batter, as it should be slightly lumpy. Give the batter a good "lift and fold" to ensure it's evenly mixed without deflating any air.
Remove the preheated skillet from the oven and carefully pour the batter into it. Alternatively, pour the batter into your prepared baking pan.
Bake at 400°F for 18 to 25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. The sides should also be pulling away from the skillet.
Once baked, remove the cornbread from the oven and allow it to cool slightly. It's important to let it cool before slicing or serving to ensure it holds together well. You can then serve it with butter and honey, or as a side dish with beans, chili, or fried chicken.
Storing leftovers:
It is recommended to store any leftover cornbread tightly covered at room temperature. It will stay fresh for 1-2 days at room temperature. Avoid storing leftovers in the fridge, as it will dry out the cornbread. For longer storage, keep it in the freezer.
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Serving suggestions
Jiffy cornbread is a versatile dish that can be served in various ways and is perfect for any meal, be it breakfast, lunch, or dinner. Here are some serving suggestions for Jiffy cornbread fried in a pan:
Savory Suggestions
For a savory take on Jiffy cornbread, consider pairing it with a hearty stew or soup. The cornbread can act as a dipping vessel for the soup or stew, adding a hearty and filling element to the meal. Alternatively, serve the fried cornbread with a big pot of beans, such as pinto beans, or chili. This combination is perfect for a holiday meal or a cozy winter dinner. If you're feeling adventurous, try making jalapeno cornbread by adding chopped jalapenos to the batter before frying. This spicy twist will pair well with Mexican-inspired dishes like tacos or enchiladas.
Sweet Suggestions
If you have a sweet tooth, Jiffy cornbread can be a delightful dessert or sweet snack. For a simple option, serve the fried cornbread with butter and honey. The honey will add a delightful sweetness that pairs well with the buttery richness of the cornbread. For an indulgent twist, top the cornbread with a scoop of vanilla ice cream and a drizzle of caramel sauce. This combination creates a delicious contrast of temperatures and textures.
Breakfast Ideas
Jiffy cornbread is also a wonderful breakfast option. Serve it alongside scrambled or fried eggs and crispy bacon for a hearty morning meal. If you're feeling creative, you can even use the cornbread as a base for eggs Benedict. Simply top the cornbread with a poached egg and Hollandaise sauce for a unique take on this classic breakfast dish.
Side Dish Suggestions
As a side dish, Jiffy cornbread is a versatile option that can accompany various main courses. It pairs well with fried chicken or grilled meats like steak or barbecue ribs. The cornbread can also be a tasty addition to a Thanksgiving dinner, served alongside the traditional roast turkey and gravy.
No matter the serving suggestion, Jiffy cornbread fried in a pan offers a quick, easy, and delicious option that can be tailored to your taste preferences.
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Frequently asked questions
Yes, you can fry Jiffy cornbread mix in a pan. You can use grapeseed oil or butter to fry the cornbread mix.
You will need Jiffy cornbread mix, eggs, buttermilk, and butter or oil. You can also add extra sugar to make the cornbread sweeter.
First, heat oil or butter in a pan. Next, combine the dry ingredients in a bowl and mix thoroughly. Set aside. In a separate bowl, beat eggs and add the buttermilk, then add the melted butter or oil. Pour the wet ingredients into the dry ingredients. The mixture should look like cake batter. Pour the batter into the hot pan and fry until the cornbread is cooked through.
