The people in the comments are so aggressive lol, you replied back so gentle & professional. I love that. New subbie here! Trying this recipe tonight, I’ll be back with my results.
Not sure why the ingredients measurements just couldn't be listed. Here you go (do half for 1 box): 2 - 8.5 oz. boxes Jiffy Corn Muffin Mix 2 eggs 2/3 cup milk 1 cup sour cream 1/2 cup vegetable oil 2 Tbsp. sugar (optional
This recipe is the bomb. I used buttermilk instead of sour cream bc that's what I had in the fridge, a teaspoon of honey and I burnt it a lil bc I was watching tv and it was still great!
I have tried the and it is really delicious but not to over do it with the corn. Just enough to stir so that each muffin or square piece get a taste of the corn in each bite. I would make a wild guess about three or three and one half tablespoons more or less if desired. But once the corn is stirred into the mix when you about to put in the oven you can really just about judge how much corn to add whether you like a lot or corn in it or less. You will really know the first time you make it if you added to much corn or too less. But I have ever tried to add both the creamed corn and also just corn. I must try both just to see how it turns out
love ur video 💕🙏🏽💕 for high protein....cut oil n milk in half add more sourcream or cott cheese n a few more eggwhites. cut in protein powder for third of dry ingredients.... yum!!!!!
I had to hunt down the ingredients😭🤭 Nevertheless, when i found them, they were super simple. This is the best and most simple way to make the muffins that I've found. Awesome and thank you. Simply delicious
Why not include how much sour cream in your vid or at least put it in the description for god sake🙄 I clicked on the link & scrolled & scrolled & scrolled..... just have to find out on the inter web
Thank you for this recipe. I just tried and it’s my absolute favorite. It’ came out exactly as promised . It’s so easy to make. The hardest thing was finding the exact ingredients for it. The search was worth it tho. 😜👍🏽❤️
Ingredients 2 - 8.5 oz. boxes Jiffy Corn Muffin Mix 2 eggs 2/3 cup milk 1 cup sour cream 1/2 cup vegetable oil 2 Tbsp. sugar (optional) Bake 350 until toothpick comes out dry...
What in entire f**k is wrong with these people and the rude ass comments? My Goodness. I haven’t tried the recipe as of yet but I plan on doing so. The cornbread looks delicious. Thanks for sharing.
I see you've stated there is a link, but for your next recipe video it would be helpful to include the measurements in the video or at least the description. Would probably save your time responding to all the comments asking for the recipe, and save time for those who want to find the recipe in a quick video. 😊
I was not a fan of this recipe. It called for too much oil, and too much sour cream, which I believe resulted in the corn bread having a weird taste. However, it was very moist.
Why is it so hard to find the measurements? Can you please just put them in your descriptions. I even went to your site where I see a long post but still no measurements.
Yes. I have used melted butter and the sour cream instead of the oil. But what I’ve found out is that the melted butter is ok as soon as it comes out of the oven but as they cool or you refrigerate the leftovers of the cornbread muffins the butter tends to make the cornbread muffins hard and dry until they are heated back up in the oven. But once they are very hot again after reheating again than they are just as good and hot and moist as when they are first baked. Only my opinion. I imagine just using oil with keep them a lot more soft and moist even when cold. I will try with oil next time, I will also try to add the creamed corn with the oil to see if that helps. My opinion is to use the oil, and sour cream, and maybe the creamed corn than when golden brown, than butter the top when golden brown and then slice the cornbread muffins open and add pat of butter inside if desired.
Complete and explicit instructions are definite requirements when providing cooking instructions, which particularly pertains to baking Temperature and Time. Leaving out an ingredient is bad enough, but after mixing the ingredients together and finding you don't have the Temperature and Time required to cook your recipe is a real bummer! Perhaps this would not be a problem for professional cooks, but I'd venture to say many of us have not reached that realm. I was also wondering, why a stick of butter and 2 halves was lying near the mixing bowl while the ingredients were being mixed together. I had the impression you were going to add the butter or at least in part into your mix, but then you added oil. Too, I was glad to find the recipe, along with Temperature and Time provided by 'DeVineMe' in the Comments.
@@tallgirlwriting thanks for responding. I just took the cornbread out the oven about 10 minutes ago. It is sooooooooo good. The middle puffed up but it went back down Not too long ago I found another cornbread recipe using jiffy and it was remarkable. Didn't think I would find another one like it I was definitely wrong I will be making this recipe of yours just as much as the other one. And I will be using it more than making cornbread from scratch. Yeah it's that good. TFS sweetie
This is old news. U should use butter milk, add 1 tsp vanilla, and use coconut oil instead. Also 3 eggs work better than 2. The cornbread won't be crumbly.
The people in the comments are so aggressive lol, you replied back so gentle & professional. I love that. New subbie here! Trying this recipe tonight, I’ll be back with my results.
How much milk do you use?
@@daybyday0731
2 boxes i used 2/3
@@cloudygigi2270 thank you!
Just replied, not “replied back”
I just tried this recipe. It truly is exceptional! Never again will I make plain old Jiffy cornbread! It's how ALL cornbread SHOULD be!
Not sure why the ingredients measurements just couldn't be listed. Here you go (do half for 1 box):
2 - 8.5 oz. boxes Jiffy Corn Muffin Mix
2 eggs
2/3 cup milk
1 cup sour cream
1/2 cup vegetable oil
2 Tbsp. sugar (optional
Thank u DeVineMe I was wondering about that. Thank u for listing the ingredients and measurements.
at 350 degrees?
What temp and how long
Thank you
good info .Thanks !
Omg finally a video on making 🌽 🍞 whereas the results come out true ! Thank you so much ! I've been making hard cornbread til moments ago and I'm 36 !
@@tallgirlwriting Two years later and I'm back at it tyyyyyy
*1 CUP SOUR CREAM*
*2/3 CUP MILK*
*1/2 CUP OIL*
*2 EGGS*
*2 BOX JIFFY CORNBREAD MIX*
Thank u!
So they never used the butter they had there?
@@tallgirlwriting thank u!
Thank you
@@noonooshK cook time????
Set oven?????
Did you intentionally leave off the sugar?
Searched for this today & it worked like a charm. My family finished the whole pan. Thank you.😊
This recipe is the bomb. I used buttermilk instead of sour cream bc that's what I had in the fridge, a teaspoon of honey and I burnt it a lil bc I was watching tv and it was still great!
I made this yesterday, it was fabulous! Thank you for the recipe!
If you're using two boxes then use three eggs and it makes a huge difference. :-)
Damn girl !!! I just made this and WOW
I really like Jiffy's Cornbread a lot. I particularly like it with lots of butter and some Campbell's Pork and Beans on the Side.
I bet it is good! So moist, it looks almost cake like. Gonna have to try it.
THANK YOU!! Legit the most delicious cornbread I think I’ve ever tasted
The bestttt cornbread ever. If you want the exact measurements click on the link and scroll to the very bottom.
I had three eggs to two boxes which also helps it with being fluffy which I don't like that term but makes it more moist.
Why was there two sticks of butter sitting on the cutting board, but, not used in the recipe?
Was that a cup of sour cream?
How much measurements to everything
What kind of flavor does the sour cream give the cornbread.
Bake at what temperature and for how long?
how long do I bake?
Hi there ! Can I add fresh corn into the mix ?? Or will it ruin it ??? Thanks!
I have tried the and it is really delicious but not to over do it with the corn. Just enough to stir so that each muffin or square piece get a taste of the corn in each bite. I would make a wild guess about three or three and one half tablespoons more or less if desired. But once the corn is stirred into the mix when you about to put in the oven you can really just about judge how much corn to add whether you like a lot or corn in it or less. You will really know the first time you make it if you added to much corn or too less. But I have ever tried to add both the creamed corn and also just corn. I must try both just to see how it turns out
Do I need to add oil 🤔
How long do u cook cook it?
@@tallgirlwriting it was pretty tasty thanks
How much sour cream?
1 cup sour cream
2 eggs
2/3 cup milk
1/2 cup oil.
That what I saw
1 cup sour cream
thanks i ruined my sour cream * had it in freezer...and now i can use it properly.
👍
I opened mine and it was half in there but frozen from the frige i just added hot water and stirred it and it turned out fine
When you double the recipe, do you have to add longer bake time?
Can i usa loaf pan
😋
Where are the measurements?
How much oil ?
I don't have any milk☹
I through it was one box one egg
Why don't u use measurements. Little hard to guess.
Well geez! You said nothing! Thx!
Can I invite you to my cookout??
Sell the sizzle not the steak! ❤😊❤
This video just pissed me clean off adding some Damn sour cream wat in the fuckin fuck😡🤢😷
love ur video 💕🙏🏽💕 for high protein....cut oil n milk in half add more sourcream or cott cheese n a few more eggwhites. cut in protein powder for third of dry ingredients.... yum!!!!!
Quick n easy🥰🙏🏼, but why vegetable oil😰 it’s SOOO
full of omega 6 to the max!! Grass-fed butter’s better!!!
( or coconut oil )
I made pineapple upside down cornbread this weekend 😋 Put me in a food coma 😴
@@tallgirlwriting I would like to post pictures of my food but don't know how. I take pictures of everything I cook.
Wonderful idea!!!
I’m hungry for some pineapple upside down cake.
Thank you.
😆😆😆😆😆😆
I had to hunt down the ingredients😭🤭
Nevertheless, when i found them, they were super simple. This is the best and most simple way to make the muffins that I've found. Awesome and thank you.
Simply delicious
I think a honey butter glaze on top would be delicious
Whr are the add ingredients measurements ? Thumbs down...they arent on the link provided either
@@tallgirlwriting I'll delete this comment
How much oil & sour cream did you put in it?
Ugh... I mean let's face it the Box cornbread mix is not super healthy to begin with but then vegetable oil?! 😂🤦♂️ now it's really unhealthy
I need measurements
It would have been nice to include your recipe ingredients to be able to follow your recipe so someone else can make it...🤷🏻♀️
Thank you for answering my question. I do appreciate it & now I can try to make it👍🙂
I'm going to try this recipe. Thanks for sharing. Have a great day. 😊
Why not include how much sour cream in your vid or at least put it in the description for god sake🙄 I clicked on the link & scrolled & scrolled & scrolled..... just have to find out on the inter web
If you have one pack of jiffy make very thing half
And she didn't put nothing in her cook pan neither
Throw some apple sauce in there!
can I use olive oil instead of vegetable oil?
You can!
Thank you for this recipe. I just tried and it’s my absolute favorite. It’ came out exactly as promised . It’s so easy to make. The hardest thing was finding the exact ingredients for it. The search was worth it tho. 😜👍🏽❤️
How long do you bake it
Ingredients
2 - 8.5 oz. boxes Jiffy Corn Muffin Mix
2 eggs
2/3 cup milk
1 cup sour cream
1/2 cup vegetable oil
2 Tbsp. sugar (optional)
Bake 350 until toothpick comes out dry...
Toothpick burned.
@@robertmagbanua6218wow 😂😂
What in entire f**k is wrong with these people and the rude ass comments? My Goodness.
I haven’t tried the recipe as of yet but I plan on doing so. The cornbread looks delicious. Thanks for sharing.
This worked great! It smelled so good coming from the oven, that I had to have a piece.
May I substitute the oil with butter??
How much sour cream
I see you've stated there is a link, but for your next recipe video it would be helpful to include the measurements in the video or at least the description. Would probably save your time responding to all the comments asking for the recipe, and save time for those who want to find the recipe in a quick video. 😊
Page James you have to scroll all the way down the page the measurements are there
I was not a fan of this recipe. It called for too much oil, and too much sour cream, which I believe resulted in the corn bread having a weird taste. However, it was very moist.
Am I missing something? I don’t see the measurements for the sour cream and oil. I’m trying to make this right now
@@tallgirlwriting Thank you. I found it, and my corn muffins came out awesome
Great! Thanks! Who does the music? Love it! Let us know, Thanks! I am making this corn bread NOW! Exciting!
I’m looking for a way to make cornbread more dense (like actual bread), and less fluffy (like cake).
No portions, no cooking time or oven degree provided. Okay. I got this...
Had to go on a long journey to find measurements, shouldn't have to
Yeah where is the recipe?
This cornbread is delicious! It's going to get me in trouble. I'm trying not to eat the whole pan.
Where are the MEASUREMENTS THO! smdh
Why is it so hard to find the measurements? Can you please just put them in your descriptions. I even went to your site where I see a long post but still no measurements.
@@tallgirlwriting Thanks I found it... Thanks for recipe it was delicious
No measurements.... no oven temp or time..... LOL
I didn't see no oven temperature
So sour cream is the secret?
Can you use olive oil ? 😩😩
Delish!❤😊❤
Ty
Can you use melted butter instead of the oil? Have you tried it?
Yes. I have used melted butter and the sour cream instead of the oil. But what I’ve found out is that the melted butter is ok as soon as it comes out of the oven but as they cool or you refrigerate the leftovers of the cornbread muffins the butter tends to make the cornbread muffins hard and dry until they are heated back up in the oven. But once they are very hot again after reheating again than they are just as good and hot and moist as when they are first baked. Only my opinion. I imagine just using oil with keep them a lot more soft and moist even when cold. I will try with oil next time, I will also try to add the creamed corn with the oil to see if that helps. My opinion is to use the oil, and sour cream, and maybe the creamed corn than when golden brown, than butter the top when golden brown and then slice the cornbread muffins open and add pat of butter inside if desired.
How much milk and sour cream to add
*1 CUP SOUR CREAM*
*2/3 CUP MILK*
*1/3 CUP OIL*
*2 EGGS*
*2 BOX JIFFY CORNBREAD MIX*
There ya go!
Complete and explicit instructions are definite requirements when providing cooking instructions, which particularly pertains to baking Temperature and Time. Leaving out an ingredient is bad enough, but after mixing the ingredients together and finding you don't have the Temperature and Time required to cook your recipe is a real bummer! Perhaps this would not be a problem for professional cooks, but I'd venture to say many of us have not reached that realm.
I was also wondering, why a stick of butter and 2 halves was lying near the mixing bowl while the ingredients were being mixed together. I had the impression you were going to add the butter or at least in part into your mix, but then you added oil.
Too, I was glad to find the recipe, along with Temperature and Time provided by 'DeVineMe' in the Comments.
Hey, what temperature did you bake at?
I wanna make this but I don't have a 9x9 inch casserole dish. I just have an 8x8 inch dish and a 9 inch round cake pan
@@tallgirlwriting thanks for responding. I just took the cornbread out the oven about 10 minutes ago. It is sooooooooo good. The middle puffed up but it went back down
Not too long ago I found another cornbread recipe using jiffy and it was remarkable. Didn't think I would find another one like it
I was definitely wrong
I will be making this recipe of yours just as much as the other one. And I will be using it more than making cornbread from scratch. Yeah it's that good. TFS sweetie
This is old news. U should use butter milk, add 1 tsp vanilla, and use coconut oil instead. Also 3 eggs work better than 2. The cornbread won't be crumbly.
No measurements any where! How much?