This moist jiffy cornbread recipe is so simple to follow and can be paired with almost anything. Then I add a bit more, waiting 30 seconds, until I get the thickness I am looking for.Scroll to Bottom for Printable Recipe Card.Ĭornbread is a staple comfort food in many households. I often add only ½ of the cornstarch mixture and then gently boil the sauce for 30 seconds to see if the additional thickener is needed. Pour 1 tablespoon whiskey into the sauce and stir well for about 30 seconds. Remove from heat when the mixture thickens. In a small bowl or glass mix the cornstarch and water together so there are no lumps.Īfter the 8 minutes, pour the cornstarch mixture into the berries and boil gently for about 30 seconds. Mix blackberries, Worcestershire sauce, 2 tablespoons of the whiskey, and sugar together into a heavy, small saucepan.īoil gently for 8 minutes (you will need to turn the temp down to low, or so), stirring often. BLACKBERRY WHISKEY SAUCEĦ ounces fresh blackberries washed and dried I do!! I had to go digging in archives to find it :). Bake the waffles for about 10-15 minutes. If you don't have a cooling rack opt for lining the sheet with parchment paper. If you have one, place a cooling rack on TOP of a baking sheet and arrange the waffles on it (this lets air circulate all around and crisp up that waffle even better). The waffles will lose their crispness when reheated in the microwave but my son doesn't mind.this is his preferred method.ģ. So easy and keeps them nice and crispy!Ģ. I like to break the waffles into halves or quarters and pop them into the toaster. You can reheat make ahead waffles using multiple methods. Now you can stack them up into a freezer container or ziplock bag. After cooking up the waffles, place them on a baking sheet and freeze them for about 2 hours. Store already cooked waffles in the fridge in an airtight container (a large ziplock bag works great for this!) for up to 3 days.Ģ. They hold up well and, if reheated properly, can still be nice and crispy.ġ. Waffles work great for storing and reheating. Make the waffles up in advance, freeze them, and reheat them in the toaster oven or oven when you need them. Make the waffle batter up to 3 days in advance and store it, covered, in the fridge until you need it.Ģ. And how do you make waffles crispy again? I got you!ġ. Make Ahead/Store/Reheat There are all sorts of options for prepping waffles in advance. Putting the waffle on the rack keeps airflow going around it and the waffle is nice and crispy until all the rest of my waffles are done. Then I shut the oven off and just put that finished waffle on the hot oven rack.
I turn my oven on to 350 degrees right when I start making my batter so that when my first waffle is done the oven has preheated.
#Jiffy cornbread recipe how to
How to keep waffles warm when making a large amount of them?
The longer they sit the soggier they will get. And be sure to eat your waffles straight off the waffle maker. Try adding less milk the next time around. Why won't my waffles get crispy?Ī couple of reasons could be the culprit.you might have too much moisture in the waffles. I even grin a bit when it squishes out of the sides and drips onto the counter. And I make a mess! Somehow I always end up with batter out of the iron and onto the counter around it. Is this the time where I risk sounding strange and admitting that I really, really like the mess that waffle making makes? I do. Bake about a minute after the light goes off to get a golden brown color.Fill a greased (I use nonstick cooking spray), hot Belgian waffle maker with the mixture(just pour into the center and push the batter out a bit, this is a thick batter).In a large bowl, whisk the ingredients together just until mixed.These cornbread waffles are great with add in's like corn, cheese, green onion, blackberries, honey, and all SORTS of things. For a savory, I skip the sugar and often add fresh herbs. For a sweeter waffle, I add a tablespoon or more to the batter. I like using buttermilk if I have it on hand. I have never tried another brand of cornbread mix so I can't advise substitutions. Recipes with extra nutrition, less sugar, or waffles that act as bases for healthier fruit toppings are my faves.
#Jiffy cornbread recipe full
Because I make waffles so often, and they are full of carbs and sugar, I try to whip up different versions with a little more gumption to them whenever I can. These waffles are a bit on the non-traditional side in a great way.
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