It's important to use boiling water to soften the cornmeal and make the batter come together. Griddle/waffle iron is ready when a few drops of water sizzle and disappear. Use a box of Jiffy mix and some leftover chili to keep it as frugal as it is tasty. Line 2 muffin pans with cupcake liners, or lightly grease 1 9x13 casserole pans with non-stick cooking spray. Boiling Water: To make the batter, you simply combine the cornmeal and salt and then pour boiling water over the mixture, add the melted shortening (or other fat), stir well, and let it sit until it's cool enough to handle before shaping it into cakes. Preheat griddle or waffle iron to medium heat (350F to 375F) or as manufacturer directs. Photo Credit: This cornbread tamale pie is a simple and delicious recipe that comes together in minutes and tastes incredible too.It's absolutely fine to use regular table salt instead, but if you do, use half the amount of table salt. Salt: This recipe calls for kosher salt, which has a nice neutral taste.Stir until just combined, then stir in the drained corn. To Make Jiffy Cornbread More Moist Mix the box cornbread mix and egg together, but instead of the milk, use 1/3 cup sour cream, 1/2 cup buttermilk, 1/2 stick. Place corn muffin mix into a large bowl, then add in eggs, buttermilk, sour cream, butter, sugar, and salt. You can also use melted shortening, vegetable oil, or canola oil. Preheat oven to 400 degrees F and grease a non-stick 8x8 square baking dish with cooking spray. Lard is another classic choice for this recipe. If you have it, fry the corn cakes in bacon drippings for an extra hint of old-fashioned flavor. In a large mixing bowl, whisk the eggs and oil together, then whisk in the milk and honey (make sure to give the honey a good mixing to combine well). Fat for Frying: Hot water cornbread is fried in fat, and you have options here too. Preheat the oven to 400 F (204 C), and lightly grease an 8 x 8 baking dish with cooking spray.If you don't have shortening or don't want to use it, you can swap in vegetable oil, butter, lard, or another shortening substitute. Fat for the Batter: This recipe calls for melted vegetable shortening in the batter, which makes for tender cakes that hold together well. Just don't choose coarse grind, which takes too long to cook for this recipe and will make gritty cakes. You can use either fine grind or medium grind cornmeal for this recipe-much of what you'll find in the baking aisle of the grocery store will be finely ground, and you can assume that's the grind if the label doesn't say. Cornmeal: While you can use white cornmeal in this recipe, go for yellow cornmeal if you want that classic golden cornbread look. This recipe is for some of the best corn bread cakes you will ever eat, it is super simple because we take some Jiffy corn bread mix and turn it into these delicious cakes.
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