Best Jiffy Corn Bread Recipe

Jiffy Corn Bread with Added Creamed Corn🌽

This recipe is the most delicious recipe for cornbread I have ever found. The addition of creamed corn just makes this cornbread moist and much like a dessert to be quite honest. πŸ‘ŒπŸΌ This cornbread recipe is fast, it’s easy… it won’t get stuck in your throat! πŸ˜‰ Does that ever happen to you?

Anyhow, I believe you and your whole family will love it! (Not sponsored in anyway. I just love it. It’s my go to recipe.)

Cornbread recipe:

2 eggs

2 boxes of Jiffy Corn Muffin Mix

2/3 cup milk

14oz can of creamed corn

2 Tablespoons butter

Put an 8” or 12β€³ cast iron pan in the oven at 375F for about 15 minutes. *

Mix together the 2 boxes of Jiffy Corn Muffin Mix with the eggs, milk, and creamed corn.

Pull the cast iron pan out of the oven, drop in the butter and swirl it around, make sure it gets up on the walls of the cast iron pan.

Pour the batter into the cast iron pan, and bake for 30 minutes. Check for doneness, the edges of the crust should be starting to brown.

Let it cool for a few minutes, run a spatula up under the pan to loosen the corn bread. Flip onto a plate.

*I’ve also made it into muffins and also in a loaf pan instead of the cast iron pan.

ENJOY!!

Check out my ham and beans for a good bowl of soup to go with it! here

Making An Easy Omelet

Making an easy omelette

You always love the look of a pretty omelette,

and you love the taste of an omelette, πŸ˜‹

but then you think it has to be really hard to make one.

Well, think again!!

I was always fascinated by how quickly and beautifully the hotel’s cook could whip up all my ingredients into the perfect, fluffy breakfast.

And I wished (for years) I could as well. I thought I needed an expensive pan or special tools, but I soon realized it wasn’t that hard at all to make omelettes.

And in the past, I guess my kids were never very interested in eggs either, so now that I’m an empty nester, I’ve perfected it!πŸ˜‰

It really only took me about two tries to get it right, and I’ve been making them almost every morning for the last year. πŸ₯šπŸ³

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The items you will need for the perfect omelette are:

A small, nonstick pan is best.

A high heat spatula. I find a flexible rubber one is better for turning.

A cup to whisk in or some type of cup with a lid for shaking. ie shaker cup.

Ingredients:

1-3 eggs depending on how large you want your omelette. They go a long way!

1 dash of water or milk

And then, add any other ingredients you’d like to incorporate into your omelette.

ie. spinach, mushrooms, onions, peppers, bacon, sausage cilantro, avocado, feta and any spices you’d like. I like garlic and onion powder with a little basil and sometimes smoked paprika.

Just tailor it the way you (or hubby) would prefer.

Instructions:

1) Whisk or shake your eggs till well mixed. You can add your dash of milk or water for a lower fat omelette.

Also, I sometimes only use a few whites and one or two yolk for less cholesterol.

2) Get your pan to a medium high temperature and add a small amount of oil or butter.

3) Add your whisked mixture of eggs and any other items you’d like; don’t forget to season.

4) When the edges of the egg start to slightly cook you will see it begin to look like a pancake. You may even need to use your spatula to make a little hole to let the liquids cook better, or roll your pan around. I run the spatula around the edges to lift it slightly.

5) Don’t let the egg brown too quickly or cook on too high of a temperature. (You can tell by the edges getting brown.) Sometimes I even take the pan off the burner for a bit. Reduce the temperature till the egg mixture looks medium done. Place your spatula under one side folding the egg over itself.

NOTE: You don’t have to, but you can gently flip the egg over if you want to. It should cook through regardless of flipping, however.

6) Cook the omelette the remaining time till all ingredients look done, but not too brown.

7) If you put a lid on it at the end of cooking, it will puff up nice and fluffy.

TOOLS:Buy a nonstick pan: https://amzn.to/2TQDkCK
Buy the perfect spatula: https://amzn.to/2TV89WL
Yummy seasoning for EVERYTHNG: https://amzn.to/2RRswac

I like to top my yummy omelette with avocado slices or homemade salsa. πŸ‘‡πŸ½

*Quick 15 min. salsa recipe here: https://thentherestwo.com/2017/01/12/easy-salsa-recipe/.

ENJOY! β˜€οΈ

Yummy (no bake) Protein Bites

I’m always making up some kind of protein bar or bite now that we’re trying to watch our carbs.

And, I’m always trying to find something to sweeten them, so that my hubby will actually eat them and not be tempted to bring home other desserts.

Because neither one of us need those!πŸ€ͺ

I’ve made several protein bites before all with a nut base. For sweetening, I often use dried cranberries, honey or dates. Sometimes I add in oats, chocolate or coconut πŸ₯₯. I just try different nut and seed combos from time to time.

You can really do anything. They’re different everytime I make them.

All the ingredients came from ALDIS by the way.

Score! πŸ™Œ

There’s no baking, and they literally took maybe 20 minutes to make.

Double score! πŸ™Œ πŸ™Œ

So, here’s what I came up with this past Saturday.

Oh, and my hubs loved them btw. πŸ‘πŸΌ


Protein Bites

Ingredients:

1 cup pecan halves

1 cup unsalted almonds

1/4 cup chia seeds

2T coconut oil

3/4 cup chopped dates

1t vanilla

Salt to taste

Instructions:

Blend everything really well in a food processor.

Then, roll the mixture into small balls, place on a pan lined with parchment or wax paper and refrigerate.

Makes 21 small balls.

(They can also be frozen for later.)

But there’s no waiting really. You can eat them right away like my hubby did!

He’s already asked me to make a second batch. πŸ€—

Enjoy!