15 Best Leftover Cornbread Recipes That Are Easy to Make (2024)

FAQs

How do you jazz up store-bought cornbread? ›

The thing that distinguishes Southern cornbread from, say Yankee cornbread, or any other cornbread one is likely to eat outside of the southern states, is that it is savory, not sweet, and it is made mostly with cornmeal.

Adding Dry Ingredients

Cornmeal gives cornbread its classic color and flavor, but too much can make your bread crumbly. Try replacing a little bit of cornmeal with flour.

Sour Cream or Plain Yogurt

Substitute for the milk in a recipe, in an equal amount. Or, if you prefer a more liquid batter, thin out with a bit of water.

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.

Among them was a version of Indian bread made of cornmeal, salt and water called pone or corn pone. The name came from the Algonquin word apan, meaning "baked." The Narragansett word for cornbread, nokechick, became no-cake and then hoe-cake.

Southerners, on the other hand, tend to prefer white cornmeal. Many people believe that it is because, in the old South, families used white cornmeal as it more closely resembled “fancy” European wheat flour. In any case, today it remains a main component in traditional Southern buttermilk cornbread.

Also referred to as “crumble-in,” this hearty snack of cornbread doused in milk is beloved among communities in the Southern United States, stretching from Appalachian West Virginia to the heart of Texas.

For those who don't like their cornbread to be "crumbly," member Jeremy Joseph suggests adding one additional egg white and only two teaspoons of baking powder. Some members had success with substituting alternative flours for the white flour, such as Bob's Red Mill 1-to-1 Baking Flour.

How to make cornbread less crumbly jiffy? ›

You could add a couple tablespoons of oil (corn, olive or any) but I would also suggest that reduce the baking time just slightly. I would start checking for doneness five minutes before the total suggested baking time has been reached. My check for doneness. Why does Jiffy cornbread crumble?

While not a professional chef, my experience with corn bread, be it packaged or made from scratch is if you over mix it, it's gonna fall! Also, let it sit for 4-5 minutes after gently scraping it into the pan and let the ingredients start their magic reactions. No peeking while baking!! That can make it fall too.

I recommend using buttermilk in this cornbread recipe for the best texture; it helps keep it soft and moist. If you use just regular milk for this recipe, your cornbread will come out drier than I personally care for, but since cornbread is classically crumbly, you might be able to get away with it.

You can substitute heavy cream for 1/2 cup milk plus 1/2 cup sour cream, combined. You can also substitute the cream for milk. Use 3/4 cup plus 2 Tablespoons of milk plus 2 Tablespoons melted butter to the batter. The cornbread will have a close texture.

As shocking as it may seem, mayonnaise is a perfect substitute for milk when making cornbread for the lactose intolerant.

Whisk eggs in medium bowl. Stir in milk, oil, corn meal mix, flour and sugar until smooth.

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.

Can I use a milk substitute in “JIFFY” Mix recipes? “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.

1Preheat the oven to 400°F (204°C). 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.