MOIST Jiffy Cornbread

Name: MOIST Jiffy Cornbread
Total time: 1500 s
Yield: 6 People
Cuisine: American
Ingredients: 1 Box Jiffy Cornbread; 1 Egg; 1/2 Can Condensed Milk; Splash Milk

Karl @knice1on1

Boston, USA

I really do enjoy a good cornbread. I noticed when I get cornbread from the supermarket, it’s moist, almost cake-like. Delicious. When I make cornbread from home, boxed, it tastes a little grainy even when I follow the directions to the T. By adding and altering an ingredient, I was able to achieve a moist cornbread.

*** I noticed that I had evaporated milk in the ingredients list and I totally meant condensed milk. I apologize to anyone if it turned out lousy with evaporated milk. If it turned out good... you’re welcome.

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Ingredients

25 Minutes

6 People

1 BoxJiffy Cornbread
1Egg
1/2 CanCondensed Milk
SplashMilk

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Steps

25 Minutes

1

Prepare the Jiffy Cornbread almost exactly as the box says. EXCEPT: Use a half can of condensed milk. Stir in. It will look too thick to pour. Add just enough milk to get it to a pourable consistency.
2

Bake about 25 minutes at 400 F. The cornbread will take a little longer than usual because of the addition of the condensed milk. Check with a toothpick for doneness.