Dairy Free Cornbread Jiffy. You can add sugar, coconut sugar, maple syrup, or honey, if you prefer your cornbread to have a sweet taste. Add in the sour cream, cream style corn, diced chiles, and most of the cheddar cheese (save a pinch of the cheese if you want to sprinkle some on top) and mix until combined.
Grease bottom of an 8”x8” square baking pan. However, jiffy has launched a vegetarian jiffy corn muffin mix, which utilizes palm oil instead of lard. Add baking powder last, mixing until incorporated.
In a large bowl, whisk together cornmeal, flour, sugar, baking powder, baking soda and salt.
Add in the sour cream, cream style corn, diced chiles, and most of the cheddar cheese (save a pinch of the cheese if you want to sprinkle some on top) and mix until combined. You can eliminate the eggs in this recipe, which will result in a more creamy dish, similar to a corn pudding. Once melted, add 15 oz drained corn kernels, canned or frozen, and cook with the melted butter for 2 minutes. Store any leftovers in a covered container in the refrigerator for up to 4 days.
