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Posted 20 hours ago

Jiffy Corn Muffin Mix - Make Corn Bread Quick and Easy, 240 g

£9.9£99Clearance
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ZTS2023
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This included oven temperature, size of pan, and any additional ingredients (eggs, milk, water, or butter). This recipe is so quick and easy, and everyone’s going to want to know your secret recipe for homemade cornbread!

But if you have a hankering for a moist, sweet cornbread that you can smother in butter and honey and serve up with a big bowl of chili, this recipe is for you!Lisa, the recipe is meant for muffins and one batch, the cooking time is going to vary greatly if you put it in a larger pan and double the recipe. The verdict: It's not often that we get a complete and immediate consensus from our taste test panels, but Bob’s Red Mill cornbread was a unanimously negative response. The recipe uses a tablespoon of baking powder (Baking powder is a dry chemical leavening agent, a mixture of bicarbonate and a weak acid) not baking soda (sodium bicarbonate). I am looking for this to be sliceable rather than spoonable, any thoughts in how to alter your wonderful recipe?

Adding sugar is something that people have debated about for a long time, so I will leave it up to you. If you love crusty cornbread, cook it in a cast iron skillet or a dark pan and the cornbread will get crusty as it cooks. I think next time I will use melted butter instead of the oil just to add a little more flavor because why not! But it can also pair nicely with nearly any meal like our famous Marry Me Chicken, Mississippi Pot Roast or Baked Chicken Thighs. Through engaging life lessons and simple decorating ideas for the everyday woman I'll teach you how to transform ordinary things and create a treasured home.

DELECTABLE CORNBREAD IN A JIFFY - Our Cornbread Mix lives up to its name—create tasty meals in minutes. The crumb is lovely and moist, with just enough bite to hold together without crumbling, but light enough to gobble down the whole square (or three).

Sigh…but luckily they love this cornbread so much they can usually be persuaded to eat a small bowl anyway. WHEAT flour, degerminated yellow corn meal, sugar, animal shortening (contains one or more of the following: lard, hydrogenated lard, partially hydrogenated lard), contains less than 2% of each of the following: baking soda, sodium acid pyrophosphate, monocalcium phosphate, salt, WHEAT starch, niacin, reduced iron, bht preservative, tocopherol preservative, citric acid preservative, bha preservative, tricalcium phosphate, thiamine mononitrate, riboflavin, folicacid, silicon dioxide.WHEAT Flour, Sugar, Degerminated Yellow Corn Meal, Vegetable Shortening (Palm Oil, SOYBEAN Oil), Malted BARLEY Flour, Dried Honey, WHEAT Starch, Calcium Stearate, SOY Lecithin, Sodium Acid Pyrophosphate, Salt, Tricalcium Phosphate, Baking Soda, Ethoxylated Mono-And Diglycerides, Artificial Flavours, Dextrose, Maltodextrin, Acacia Gum, Capric/Caprylic Acid Triglycerides, Ascorbic Acid, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid, WHEAT Starch. If you still have some cornbread left after three days, cut it into cubes, drizzle it with butter, spread it out on a baking sheet, and bake at 350 degrees until crispy.

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