Cornbread Cookies Recipe : Easy Jiffy Corn Cookie (2024)

FAQs

Can I use milk instead of water for JIFFY biscuit mix? ›

“JIFFY” mixes can also be prepared with water or plant-based milk alternatives like soy, almond or coconut milk. Pineapple or orange juice may be substituted for flavor variation in the corn and fruit muffins. Feel free to experiment with other options and let us know if you find something else that works well.

The batter will rise. Remove your cornbread from the oven as soon as the middle sets. If you stick your cornbread with a toothpick and it is a bit soft on the inside, that is okay! Your cornbread will continue to cook when you remove it from the oven because of the residual heat.

Are cornmeal and cornbread mix the same thing? No, but cornmeal is one of the ingredients present in cornbread mix. The mix will have additional ingredients like flour, sugar, and salt for additional body and flavor, as well as a leavening agent like baking soda for a fluffier texture.

You can substitute water for milk on a one to one basis in your recipe. It won't be quite as rich, but it will be cornbread. There are plenty of recipes for hot water cornbread. The batter is made with cornmeal, salt, sugar, and boiling water.

The black specks are simply naturally dark pieces of the pericarp (skin) of the corn, where the tip of the kernel attaches to the cob. The color of the specks will vary by crop and year. They are the same as those commonly seen in hard taco shells, corn or tortilla chips, cornmeal, and natural whole corn products.

To give your cornbread some autumnal flair, stir 1 teaspoon ground cinnamon into the dry mix. And if you really want to go big, stir 1 (15-ounce) can of pumpkin purée, along with ½ teaspoon ground cinnamon, ½ teaspoon nutmeg, ¼ teaspoon ground cloves, and ¼ teaspoon ground cardamom into the batter.

I want to keep the cornbread taste, just less crumbly! I recommend extra egg yolk, adding corn, and using cast iron to bake. Also, try a little lower temperature.

We recommend allowing cornbread batter to sit for 10 to 15 minutes before baking, so if you prefer, you can delay heating the oven until you make the batter. 2Melt the butter, and then set aside to cool slightly.

Doubling the egg adds maybe another 20-25g. You're enriching it a bit more, so slightly heavier dough and slightly slower rising, but it's unlikely it would amount to much.

If you have accidentally added too much milk to your Jiffy cornbread mix, the solution would primarily be to balance it out with an equal amount of dry ingredients. If you have additional mix, you can add more to the batter.

What can I use instead of milk in Jiffy cornbread mix? ›

You can just use water instead which is what most cornbread mixes ask for in the first. I've used both before and it normally turns out good either way. If you don't want to use water though some other milk substitutes are usually other dairy products like yogurt, sour cream, or half and half.

The only difference between our original 1950 recipe “JIFFY” Corn Muffin Mix and our new “JIFFY” Vegetarian Corn Muffin Mix is the shortening. The new vegetarian version is made using vegetable shortening. Otherwise, the mixes are the same.

Jiffy cornbread mix is not vegan because it contains lard, a clarified fat derived from the belly of a pig. Other brands may also contain honey, honey powder, and/or butter, egg or milk products so it is important to check the ingredients list before purchasing.

Conclusion: 1 cup of milk (or water, or buttermilk) per 2 cups of flour is a pretty good ratio, but it's really not that important. Side note: This experiment also (mostly) debunks the theory that you have to make your biscuits by using a scale rather than using cups and teaspoons.

Muffin FAQs

Using milk can change the texture of the muffin to be more like a cupcake.

However, you can make biscuits without milk by replacing the milk with dairy free milk or you can make the biscuits with water instead of milk. And you can make biscuits without butter by replacing the butter with vegan butter, kosher margarine, or oil.

The answer is yes, water can be used instead of milk but there will be certain changes in taste and texture. ... To add some extra flavor, consider adding chocolate chips, berries, or vanilla extract to the pancake batter.