Place cast-iron skillet into 350-degree oven and cook for 20 minutes. Make gluten free corn muffins any time with this homemade Jiffy-style gf corn muffins mix.When skillet is piping hot, add batter to skillet.In cast-iron skillet, melt 2 tablespoons of palm oil shortening.Add corn kernels to batter and stir to mix.Cut corn kernels off of one ear of fresh corn, uncooked.Prepare muffin batter completely as described above.Bake at 400 degrees for 25-30 minutes, taking care not to over bake.Pour cornbread batter into dish, and sprinkle with remaining 1/4 cup of cheese.Add 2 heaping tablespoons of minced picked jalapenos (or fresh), and 1/4 cup of the cheese to the cornbread batter. Prepare corn muffin batter completely as described above.In a large mixing bowl, combine the melted butter, eggs, sour cream, creamed corn, and whole corn. In a medium mixing bowl, mix together the flour, cornmeal, salt, baking soda, and sugar. Allow the butter to cool while combining the other ingredients. Got allergies or restricted diet? ( We do.) Check out my recipe for Gluten-Free, Dairy-free, Egg-free Never-Know-It Cornbread! In a microwave-safe dish or small quart-pan, melt 1 stick of butter. Stir until blended, and pour into muffin tins. Mix all the wet ingredients into your muffin mix. *I never seem to have buttermilk on hand, so I do the old substitution of just under one cup of milk + 1 tablespoon plain white vinegar. If you have doubled or tripled your recipe, scoop out two cups of mix for each batch you’re making. If not using immediately, store mix in an air-tight container for three months. The muffin mix can be doubled or tripled. 1 tablespoon aluminum-free baking powder.1 cup yellow cornmeal (preferably non-GMO cornmeal).You can make these right away, or store the mix in your pantry as a “Jiffy” substitute. I used The Pioneer Woman’s cornbread recipe as the basis. I just couldn’t bring myself to kiss these golden beauties goodbye forever, so I created a homemade substitute that is every bit as delicious, but healthier. Unfortunately, Jiffy muffin mix contains a lot of sugar and is held together with partially-hydrogenated lard. Moist, crumbly, sweet – delicious on its own, but just perfect paired with chili ( even in the summer!), my awesome Cornbread Chili Casserole, slow-cooked beans, breaded fish, Trader Joe’s White Lightning Chili, BBQ chicken…Yup, I can justify a Jiffy corn muffin for just about any meal. That is, until I had a Jiffy corn muffin. I enjoyed the first two, but the cornbread? I was never all that impressed. They say “y’all,” and you will, too, if you live there long enough.After I moved to “the South,” I realized a few things about Southerners:
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