Corn bread and/or corn muffin are quick breads that are made of corn meal. It was originally made by Native Americans thousand years ago. Corn meal is made by grinding dry corn grains (which is a coarser meal but not of a flour) but it is different from corn flour. Corn flour is a finely ground corn meal. Corn bread is known as the “cornerstone” cuisine of the Southern United States. They became so popular because they are delicious, easy to make and inexpensive.
Corn bread is loved by many cultures. It is very easy to make and can be baked into muffins or a loaf. They are good to pack as lunch for children and great for snacks! It is tasty and mouth-watering for people of all ages. Kids will love it and will ask for it for an unbelievable amount of times. Corn bread also smells good. Basically, corn bread is loved by everyone and an awesome food to devour.
I used the Jiffy corn muffin mix, instead of going the traditional way of using a corn meal, flour and baking powder, to see if there is a significant difference with the results. For all its worth, the Jiffy that cost 59 cents held up to my expectation, there is nothing major different in fact it is the same quality. I believe it is how you prepare and bake it that makes the muffin good. Few tips when you choose to use “Jiffy” corn muffin mix, first, do not over mix it, you want to go for a lumpy mixture. Second, you have to let the batter rest for at least 4-5 minutes and last but not the least Do not over bake it, 8 minutes tops. Lastly, I always brush my muffin with melted butter, it makes it more scrumptious.
How To Make Corn Muffin With 3 ingredients: