Does anyone know how to make cornbread from mix taste better?

Question

I made some cornbread from a mix and it wasnt too good so i was just wondering if anyone had any tips to make it better. Thanks!

Answer 1

Making cornbread from scratch takes about 5 minutes and tastes so much better it's almost addictive.

Preheat oven to 425

Melt 1/3 c. bacon grease in the pan you are going to cook it in and let that run around the pan until the sides and bottom are coated. Substitute butter or oil if necessary.

Mix the following dry things in a big bowl

2 cups yellow corn meal
1 teaspoon each of baking soda, baking powder, and salt

Mix these wet things together
1 egg
1 and 1/3 cup milk or buttermilk

Add the wet things to the dry things, stir around quickly, you DO NOT need it to be evenly mixed or lump-free, and pour it into the greased pan.

Bake for 20-25 minutes.

If this is too crumbly, you can replace some of the cornmeal with flour, as long as the total is still 2 cups.

Of course you can always add those other things, cheese, jalapenos, whatever.

Answer 2

First of all, never use a mix to make true homemade southern cornbread!

In a large bowl, mix about 2 cups yellow cornmeal, 1 egg, some whole milk or buttermilk. In medium size cast iron skillet, melt about 2 tablespoons of Crisco. After Crisco melts, pour excess into cornmeal battter & stir with spoon. Bake @ 450 for about 18 - 20 minutes til crust is golden brown......Invert skillet onto dinner plate or platter, then slice into wedges......Serve with plenty of real butter.......A southern delight!

Answer 3

JALAPENO or GREEN CHILI CORNBREAD
(Serves 6-8)

I N G R E D I E N T S:

1 Box "Jiffy" Corn Muffin Mix
1/2 t. chili powder
3 jalapeno peppers diced (remove stems, seeds and veins (more or less to your taste)
1/2 small red pepper diced

I N S T R U C T I O N S

PREPARE Jiffy mix per package instructions adding the extra ingredients with the rest of the wet ingredients.
BAKE per package instructions.

I N S T R U C T I O N S (New Mexican style)

SUBSTITUTE 1 small can of diced green chilis (3 to 4.5 oz) for the jalapenos and follow the rest of the instructions above. Use Hatch green chilis if available.

Hint: You can adjust this recipe by increasing or decreasing the amount of jalapenos, chili powder and/or green chilis to your taste. The red pepper is mostly for color.

This and more FREE recipes at www.iShopSouthwest.com.

Link below.

Answer 4

Stir half a cup of extra sharp cheddar cheese into the batter next time along with a teaspoonful of ground cayenne and a dash of garlic powder.

Answer 5

Cook the veggies, drain, add a can of mushroom soup, top with Durkies (sp?) canned onion rings, bake in casserole dish for 30 minutes in 350 degree oven. It takes ho hum mixed veggies to another level.,

Answer 6

You could add a can of drained, chopped green chiles and a dash of garlic powder.. If you want it more cake-like, add a bit of sugar and sift 1/4 teaspoon of baking soda to the mix. Yum!

Answer 7

Add Green Chilies, even the peeled, frozen, diced ones.

Also, make a pot of regular chili and pour corn bread batter on top and bake it.

What I don't like is all the sugar in the mixes; I think baking it on a pot of chili helps with that, but otherwise haven't found ways to cut the sugar, specifically.

Answer 8

CREAMY CORN MUFFINS
(Yield: 18 large muffins)

2 pkgs. "JIFFY" Corn Muffin Mix
2 eggs
1 can (12 oz.) cream style corn
1/4 cup vegetable oil
1/2 tsp. lemon juice
1/2 tsp. ground nutmeg
3/4 cup shredded cheddar cheese
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Preheat oven to 375°. Grease one large muffin pan well, or use paper liners.
Mix all ingredients together, blending well.
Pour into prepared muffin pan, filling about 1/2 full.
Bake for 22-28 minutes.
Let cool before removing from pan.


MEXICAN CORN PIZZA
(Yield: 8-10 Servings)

1 pkg. "JIFFY" Corn Muffin Mix
1/4 cup flour
1 egg
3 Tbsp. milk
1/4 cup chili powder
1 tsp. parsley flakes
1 can chili without beans
2 cups shredded cheddar cheese


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Preheat oven to 400°. Grease a 9" x 13" pan.
Mix Corn Muffin Mix, flour, egg, milk, chili powder and parsley flakes together. Blend well.
On floured surface, knead dough 10-15 times until easy to handle (use flour generously), dough will be soft.
Roll dough into a rectangle to fit bottom of pan. Cut in several pieces to fit bottom of pan, press together to form a crust.
Spread chili over crust and sprinkle with cheese.
Bake for 15 - 20 minutes. Remove from oven, cut in squares. Let set 10 minutes. Serve warm.
If desired, top may be sprinkled with onion, olives, green pepper and parmesan cheese.



BROCCOLI CORNBREAD
(Yield: 24 Servings)

2 pkgs. "JIFFY" Corn Muffin Mix
4 eggs
2 cups fresh or frozen broccoli chopped, thawed
2 Tbsp. butter
1 medium onion, chopped
1 cup cottage cheese
1/4 cup milk


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Preheat oven to 350°. Grease a 9" x 13" pan.
Melt butter in skillet. Sauté onion until tender, but not brown.
Blend all ingredients together well. Pour into prepared pan.
Bake for 40 - 45 minutes, until lightly browned.

Answer 9

Add some honey or add finely chopped red bell pepper,onions and cheddar cheese!! YUM YUM

Answer 10

glass of milk with cornbread inside!! yummy!