Marianne Martinez
Jiffy cornbread mix is a versatile product that can be cooked in various ways, including in a frying pan. While some people opt for baking it in the oven, others have successfully cooked Jiffy cornbread on a stovetop in a frying pan, specifically a cast iron skillet. This method is particularly useful when you don't want to turn on the oven or don't have access to one. The result is moist and tender cornbread, which can be served as a side dish or used in other recipes.
| Characteristics | Values |
|---|---|
| Can you make Jiffy mix in a frying pan? | Yes, you can make Jiffy cornbread in a cast-iron skillet on a stovetop. |
| Jiffy mix type | Cornbread or corn muffin |
| Ingredients | 2 boxes Jiffy cornbread mix, 4 tbsp. olive oil, 2/3 cup milk, 2 eggs |
| Directions | Heat oil in a skillet over medium heat until smoking. Pour 2 tbsp. of oil into the cornbread mixture, stir, then pour into the skillet. Reduce heat to low, cover, and cook for 15-20 minutes. Flip and cook until the top is no longer gooey. |
| Oven temperature | 375°F - 400°F |
| Baking time | 7-8 minutes for mini muffins, 12-15 minutes for muffins, 14-15 minutes for mini loaves, 18-23 minutes for cornbread |
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What You'll Learn
Jiffy stovetop cornbread
Ingredients:
- 2 boxes Jiffy cornbread mix
- 4 tablespoons olive oil
- 2/3 cup milk
- 2 eggs
Instructions:
- In a large bowl, mix the cornbread according to the package directions. Typically, this involves combining the Jiffy cornbread mix with milk and eggs. The batter will be slightly lumpy.
- Heat 2 tablespoons of olive oil in a medium cast-iron skillet over medium heat until smoking. Cast iron skillets are recommended for even cooking and a crispy crust.
- Pour the heated oil into the cornbread mixture and stir to combine.
- Reduce the heat to low. Grease the skillet with the remaining 2 tablespoons of olive oil.
- Pour the batter into the skillet. Cover the skillet and cook for about 15-20 minutes. The cornbread is ready to flip when the top is no longer gooey.
- Using a spatula, loosen the cornbread from the skillet and slide it onto a plate. Then, quickly flip it back into the pan, face down. This step can be tricky, and the cornbread may crumble a bit, but don't worry! It will still taste delicious.
- Cook the cornbread for an additional few minutes on the second side until browned.
- Remove the cornbread from the skillet and allow it to cool slightly before serving.
Tips:
- Keep the heat low to prevent burning the cornbread.
- If your cornbread does crumble during the flip, don't worry! It will still taste great, and you can always crumble it further for recipes like apple cornbread stuffing.
- For a denser and moister cornbread, try adding creamed corn to the Jiffy mix.
- If you don't have a cast-iron skillet, you can use a regular frying pan, but the cooking time may vary.
- You can also bake your Jiffy cornbread in the oven by preheating the oven to 400°F and baking the batter for 18-23 minutes.
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Jiffy cornbread in a cast iron skillet
Jiffy cornbread can be made in a cast-iron skillet, and many people have shared their recipes for doing so. The general consensus is to preheat the oven to 400˚F and place a cast-iron skillet inside to heat up. However, one source recommends heating oil in the skillet on a medium stovetop until smoking, before transferring to a low heat to cook the cornbread.
The number of boxes of Jiffy cornbread mix you use will depend on the size of your skillet. A 6" skillet only needs one box, whereas a 10" skillet may need two or three boxes, depending on how thick you like your cornbread. You'll also need to add milk or buttermilk, and eggs. Some recipes suggest doubling the number of eggs in the recipe to make the cornbread fluffier. You can also add butter to the skillet before pouring in the batter, for a crispy crust.
Once your skillet is heated, pour in the batter and bake for 18-30 minutes, or until a toothpick comes out clean and the top is golden brown. If cooking on a stovetop, cook for 15-20 minutes, then flip the cornbread and cook for a further 15-20 minutes.
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Jiffy cornbread recipe
Jiffy cornbread is a popular American pantry staple, often served as a side with barbecue recipes, soups, and chilis. It is also a great side with Crockpot Beef Stew or Chicken Pot Pie Soup. The basic Jiffy mix is not very savoury, but you can jazz it up with a few simple ingredients.
Ingredients
- Jiffy corn muffin mix
- Butter
- Sour cream
- Sugar
- Eggs
- Milk (optional)
- Honey (optional)
- Yogurt (optional)
Method
Preheat your oven to 375°F-400°F. Grease a 9×13 inch baking pan and set aside. In a large bowl, combine the butter, sour cream, and sugar. Mix in the eggs. You can also add milk to the mixture. If you don't like sour cream, you can replace it with yogurt or leave it out.
Mix in the Jiffy corn muffin mix until it forms a batter. Transfer the batter to the pan and spread it out evenly. Bake for 18-30 minutes, or until golden brown and baked through.
Once done, remove the cornbread from the oven and let it cool. Slice and serve warm with extra butter or honey.
Stovetop Method
You can also make Jiffy cornbread on a stovetop if you don't want to use an oven. Heat oil in a medium skillet over medium heat until smoking. Pour the batter into the skillet, reduce the heat to low, cover, and cook for about 15-20 minutes. Flip the cornbread and cook until both sides are browned.
Tips
- You can add a can of drained kernel corn if you like corn in your cornbread.
- Leftover cornbread can be made into croutons. Cut into cubes, toss with melted butter, and bake until golden and crispy.
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Jiffy cornbread mix ingredients
Jiffy Corn Muffin Mix is a versatile product that can be used to make delicious muffins, sweet cornbread, or even a skillet cornbread. The mix has been a trusted recipe since 1930 and is known for its convenience, requiring only a few additional ingredients to create a range of tasty treats.
The primary ingredients in the Jiffy Corn Muffin Mix include wheat flour, degermed yellow corn meal, sugar, and lard. The mix also contains a small proportion of several other ingredients, including baking soda, tricalcium phosphate, sodium acid pyrophosphate, monocalcium phosphate, salt, and various vitamins and minerals.
Additional Ingredients for Cornbread:
To make cornbread using the Jiffy Corn Muffin Mix, you will need to add milk and eggs to the mix. Some recipes also suggest adding olive oil, particularly if you're making stovetop cornbread in a frying pan.
Stovetop Cornbread Method:
To make cornbread in a frying pan, you'll first need to heat some olive oil in the pan over medium heat. Prepare the cornbread mix according to the package directions, adding the milk and eggs. Then, pour about 2 tablespoons of the heated oil into the cornbread mixture, stir, and pour the batter into the skillet. Reduce the heat to low, cover the pan, and cook for around 15-20 minutes until the top is no longer gooey.
Skillet Cornbread Method:
Alternatively, you can make skillet cornbread by preheating your oven to 400°F along with a 10" cast iron skillet. Combine the cornbread mix with milk and eggs, and pour the batter into the greased skillet. Bake for 18-23 minutes, then cool for about 10 minutes before serving.
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Jiffy cornbread baking tips
Jiffy cornbread can be made in a frying pan, preferably a cast iron skillet. The skillet should be preheated in the oven and then greased before the batter is poured in. The oven should be preheated to 400°F, and the cornbread should be baked for 18 to 23 minutes. It is then ready to be cooled for 10 minutes.
Some variations on this recipe include stovetop cornbread, which involves heating oil in a skillet over medium heat until smoking. The oil is then poured into the cornbread mixture and stirred before being poured into the skillet. The heat is then reduced as low as it can go, and the cornbread is cooked for 15-20 minutes until it is ready to be flipped.
Another tip is to store the flour, Bisquick, and Jiffy muffin mixes in the freezer to prevent bugs from getting into the mix.
Additionally, Jiffy cornbread can be made with egg substitutes such as aquafaba or unsweetened applesauce. The recommended egg substitute for the best results is 1/3 cup of unsweetened applesauce.
For mini muffins, the oven temperature should be 400°F, with 1/3 cup of milk and 1 egg, and a baking time of 7 to 8 minutes.
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Frequently asked questions
Yes, you can make Jiffy cornbread mix in a frying pan, preferably a cast iron skillet.
You will need 2 boxes of Jiffy cornbread mix, 4 tablespoons of olive oil, 2/3 cup of milk, and 2 eggs.
First, mix the cornbread according to the package directions. Heat the oil in a medium skillet over medium heat until smoking. Pour 2 tablespoons of oil into the cornbread mixture, stir, then pour into the skillet. Reduce the heat to low, cover, and cook for 15-20 minutes.
The cornbread is done when the top is no longer gooey. You can loosen it with a spatula and flip it to check.
Yes, you can also make Jiffy cornbread in a cast iron muffin pan on a stovetop. Simply add 1 teaspoon of butter to each circle and pour about 1/4 cup of batter into each, baking at 375 degrees Fahrenheit for 12-15 minutes.
