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Aperol Spritz

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If there ever was a drink that instantly transported the drinker to a rooftop Italian garden, the Aperol Spritz would be it. It's the perfect summer drink and it makes you feel like you are surrounded by an intense summer sun, the ocean, tons herbs, and lots of people saying lovely Italian things to you like "CIAO", "BUONA SERA", and "TI VOGLIO BENE.". It originated around Venice Italy and is the combination of Prosecco and Aperol. Its simple, sweet, and practically perfect in every way!

Here's what you need:

2oz Prosecco

1 1/2 oz Aperol

Dash of tonic water

Here's what you do:

Pour indigents into a glass over ice, stir and serve with an orange slice.

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Aperol Spritz

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Ingredients

Scale
  1. 2oz Prosecco
  2. 1 1/2 oz Aperol
  3. Dash of tonic water

Instructions

  1. Mix ingredients in a glass over ice and garnish with an orange slice.
  • Category: Cocktail
  • Cuisine: Italian

Keywords: Aperol Spritz

Did you make this recipe?

Share a photo and tag me @thegandmkitchen — I can't wait to see what you've made!

About Pate and The G&M Kitchen

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Hi, I'm Pate, and welcome to The G&M Kitchen!

The G&M Kitchen is a recipe blog that specializes in southern baked goods. Here you will find classics like buttermilk and honey biscuits and beautiful show stoppers like strawberry basil cupcakes. While all recipes are inspired by traditional southern classics, they all have a twist or adjustment that elevates them and brings them into the modern age.

Flavors born in Kentucky

I grew up in Kentucky in an old farmhouse that had been in the family for seven generations. Both sides of my family were very into food, eating, and using good food to celebrate together. This is where the name The G&M Kitchen comes from; the G is for my father's side, the Giltners, and the M for my mother's side, the Millers. The kitchen was always the most exciting part of the house and where you wanted to hang out; it was where all the magic happened. Vegetables were being cooked to death, pies and cakes were being baked, and drinks were always flowing.

My maternal grandmother was famous for her pies (and she had several blue ribbons to prove it). My mother's greatest compliment to me was that my pie crust was better than hers. (I'm pretty proud of this, and I think it proves my most controversial opinion, that butter will always be better than shortening.)

The farmhouse in Smithfield Kenutcky

Tastes that developed in the city

I have since lived in Los Angeles, Florence, Italy, and London, England, which helped to open my palate to new flavors, textures, and methods. I love French pastry, light English bakes, and creamy Italian deserts and love throwing hints of those into my recipes. Transforming southern classics and flavors into something new with world influences is my favorite aspect of recipe development.

I moved back to Kentucky in early 2020 and currently reside in Louisville. Thanks so much for stopping by, and feel free to reach out at thegandmkitchen@gmail dot com.

Raspberry Almond Muffins

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These raspberry almond muffins are the best combination of fresh raspberries and almonds. And they are made with both almond and all-purpose flour, so they are on the healthier side of things as well. Gotta love a relatively guilt-free muffin!

Raspberry almond muffin on a vintage muffin tray.

Why you will love this recipe:

These bakery-style muffins feel more like a French almond cake than a traditional muffin. The almond flour gives them this lovely moist and tender crumb, and the almond extract gives them an elevated and unique taste. 

In addition to all the almond goodness in these muffins, there are also two cups of fresh raspberries in the batter. They are then are topped with sliced almonds and sugar to give them a wonderful crust with a bit of crunch. 

Raspberry almond muffin on a gray linen.

Key Ingredients:

Raspberries - Fresh raspberries are so wonderful in baked goods that I don't suggest using frozen raspberries; fresh berries work and taste so much better. Although it is possible to use frozen, just don't dethaw them before adding them to the batter. 

Eggs: The eggs in this recipe work double-time as a binding agent for all the ingredients, but they also help the muffins rise. 

All-purpose flour and almond flour: The flours are what give the muffin its structure. The almond flour helps to keep these muffins really moist and adds a subtle almond flavor. I personally love the superfine almond flour from Bob's Red Mill.  

Sugar: sugar is what makes these muffins sweet and tasty. However, there's not too much; I'm not a fan of overly sweet things. 

Almond Slices: These muffins are crusted with sliced almonds and sugar, giving them a wonderful crust. I used honey-roasted almond slices, but any variety will do!

Raspberry almond muffin on a gray linen.

Step by step instructions:

  1. Start by creaming the butter and sugar until light and fluffy. Then add the eggs, one at a time. Add then add in the vanilla and almond extracts.
  2. Next, whisk together the flours, salt, and baking powder. 
  3. Add the flour and milk into the butter and sugar mixture alternating between the two. 
  4. Fold in the raspberries.
  5. Add the batter to a lined muffin tin and sprinkle coarse sugar on top of the batter. And bake!
Raspberry almond muffin on a vintage muffin tray, with honey being drizzled on it.

Tips for success:

  • Muffins are easy to make; you don't need too many tips.
  • Having all the ingredients at room temperature with help ensure an even rise and bake.
  • Fill the muffin tin 3/4 of the way up to get the perfect muffin dome. 
  • Use the biggest sugar crystals you have for the sugar crust—the bigger the sugar, the more dramatic effect. 
  • I used honey-roasted almond slices, but any variety will do!

FAQ's:

How long do these muffins last?

These muffins will keep for up to three days in an air-tight container.

Looking for more muffin recipes? Check these out!

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Raspberry almond muffin on a vintage muffin tray.

Raspberry Almond Muffins

★★★★★

5 from 1 reviews
  • Author: pate giltner
  • Total Time: 40 minutes
  • Yield: 12 muffins 1x
Print Recipe

Description

These raspberry almond muffins are the best combination of fresh raspberries and almonds. And they are made with both almond and all-purpose flour, so they are on the healthier side of things as well. Gotta love a relatively guilt-free muffin!

Ingredients

Units Scale
  1. 1/2 cup softened butter
  2. 1 cup sugar
  3. 2 eggs
  4. 1 teaspoon vanilla extract
  5. 1/2 teaspoon almond extract
  6. 1 cup almond flour
  7. 1 cup all-purpose flour
  8. 1/2 teaspoon salt
  9. 2 teaspoons baking powder
  10. 1/2 cup milk
  11. 2 cups raspberries cups
  12. 3 tablespoons sliced almonds
  13. 3 teaspoons coarse sugar

Instructions

  1. Preheat the oven to 375.
  2. Cream the butter and sugar until light and fluffy. Then add the eggs, one at a time, beating until well combined. Add in the vanilla and the almond extract.
  3. Whisk together the flours, salt, and baking powder.  Add the flour and milk mixtures into the butter and sugar mixture alternating between the two. 
  4.  Fold in the raspberries.
  5. Line a 12 cup standard muffin tin with cupcake liners, and fill with batter. Sprinkle the 3 teaspoons of coarse sugar and almond slices over the tops of the muffins and bake at 375 degrees for about 30-35 minutes.

Notes

  • Muffins are easy to make; you don't need too many tips.
  • Having all the ingredients at room temperature with help ensure an even rise and bake.
  • Fill the muffin tin 3/4 of the way up to get the perfect muffin dome. 
  • Use the biggest sugar crystals you have for the sugar crust—the bigger the sugar, the more dramatic effect. 
  • I used honey-roasted almond slices, but any variety will do!
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Muffin
  • Method: Baking
  • Cuisine: American

Keywords: Raspberry Almond Muffins

Did you make this recipe?

Share a photo and tag me @thegandmkitchen — I can't wait to see what you've made!

Blood Orange Upside-Down Cake

· 1 Comment

This blood orange upside-down cake is the perfect treat to brighten dreary winter days. The tart sweetness of the blood oranges is the perfect complement to the almond cake base! 

Blood oranges are in season December through April, but I always find them in my grocery store in January and February, making them a pretty and bright post holiday treat. 

Blood orange upside down cake on a marble slab and with orange slices in the corner of the photo.

Why will you love this recipe?

Upside-down cakes are perfect because they are so simple to make and are beautiful without frosting. My bourbon peach upside-down cake is a summer favorite! 

This one uses bourbon caramel to sweeten and keep the pretty blood oranges in place as the cake bakes. It also ensures that your gorgeous designs stay intact while baking and during the turning out of the cake. 

This recipe also keeps the peel and rind of the oranges on; this gives the cake an extra punch of blood orange flavor. The caramel sweetens the slices enough to remove most of the rind's bitterness and leaves the wonderful orange flavor.  

Ingredients for blood orange upside down cake on a marble table.

Key Ingredients:

Blood oranges: blood oranges are the highlight of this recipe! Thinly slice 4-5 oranges with the peel on and arrange the slices darkest to lightest at the bottom of a cake pan to create the prettiest design.

Sugar: sugar sweetens this cake and is creates the caramel that carmelizes and keeps the oranges in place. 

Almond flour: almond flour with all-purpose flour provides the structure for the cake. Almond flour is a moist flour that provides a subtle almond flavor and helps to keep the cake moist. 

Vanilla and Almond Extract: these extracts flavor the cake batter and help complement the orange slices' flavor. The almond extract is key and really elevates the cake. 

Collage showing how to make blood orange upside down cake.

Step by step instructions:

  1. Line a 9-inch cake pan with parchment paper and butter or oil the paper.
  2. Arrange the sliced oranges over the parchment, starting at the bottom and working your way up. I stared with the darkest slices and ended with the lightest. 
  3. Make the caramel by combining 1/4 cup plus 2 tablespoons of water with 3/4 cup sugar. Heat over medium-high heat until it turns amber.
  4.  Remove from heat, add the 1 tablespoon bourbon, and pour evenly over the blood orange slices.
  5. Make the cake batter by beating the butter and 3/4 cup sugar, then add in the eggs, vanilla, and almond extracts. Beat until well mixed. 
  6. Whisk together the flours and baking powder and then slowly beat it into the batter.
  7. Pour the batter over the blood orange slices and smooth the surface.
  8. Bake for 30-35 minutes or until a toothpick or knife comes out clean.
  9. Let the cake cool before turning it out. 
Collage showing how to make blood orange upside down cake.

Tips for success:

There are a few tricks that make making this little cake really easy!

  • Use a cake pan, not a springform pan. If you use a springform pan, the wonderful caramel will leak out all over your oven.
  • Line your pan with parchment paper and then butter or oil the parchment. Caramel is very sticky, so to ensure that your beautiful fruit topping stays intact, line the pan with parchment so it can be easily removed. 
  • Watch the caramel. Caramel is very particular, once it's on the heat, it cant be stirred, and it goes from underdone, to ready, to burnt very fast. So watch it very closely. Wait until it turns amber, then remove from heat. 
  • Thinly slice the oranges; since we keep the peels on the oranges, too thick slices will be bitter. Shoot for 1/2 centimeter in thickness. 
A slice of blood orange upside down cake on a plate and with orange slices in the corner of the photo.

FAQ's

Should I remove the blood orange peels?

In this case, no! When sliced thinly enough (about 1/2 a centimeter or less), the caramel sweetens the rind enough to remove the bitterness and leave the blood orange flavor.

What do blood oranges taste like?

Blood oranges taste like the perfect combination of tart grapefruit and sweet navel oranges. They are tarter than typical oranges but much sweeter than grapefruits.

How to store this recipe?

This recipe will keep stored in an airtight container for 2-3 days at room temperature.

Looking for more cake recipes? Check these out!

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Blood orange upside down cake on a marble slab and with orange slices in the corner of the photo.

Blood Orange Upside-Down Cake

★★★★★

5 from 1 reviews
  • Author: pate giltner
  • Total Time: 50 minutes
  • Yield: 1 9 inch cake 1x
Print Recipe

Description

This blood orange upside-down cake is the perfect treat to brighten dreary winter days. The tart sweetness of the blood oranges is the perfect complement to the almond cake base! 

Ingredients

Units Scale
  1. 4-5 blood oranges, thinly sliced
  2. 1/2 cup butter (8 tablespoons)
  3. 1 1/2 cup sugar
  4. 3 eggs
  5. 1 cup all-purpose flour
  6. 1/4 cup almond flour
  7. 1 tablespoon bourbon
  8. 1/4 teaspoon almond extract
  9. 1/2 teaspoon vanilla
  10. 1 teaspoon baking powder

Instructions

  1. Preheat the oven to 350.
  2. Line a 9-inch cake pan with parchment paper and butter or oil the paper.
  3. Arrange the sliced oranges over the parchment, starting at the bottom and working your way up. I stared with the darkest slices and ended with the lightest. 
  4. Make the caramel by combining 1/4 cup plus 2 tablespoons of water with 3/4 cup sugar. Stir to combine and then heat over medium-high heat until it turns amber. Do not stir the mixture while it is heating (about 10-15 minutes). Remove from heat, add the 1 tablespoon bourbon, and pour evenly over the blood orange slices.
  5. Make the cake batter by beating the butter and 3/4 cup sugar until light and fluffy (about 3 minutes). Beat in the eggs 1 at a time, then beat in the vanilla and almond extract.
  6. Whisk together the flours and baking powder and then slowly beat it into the batter.
  7. Pour the batter over the blood orange slices and smooth the surface.
  8. Bake for 30-35 minutes or until a toothpick or knife comes out clean.
  9. Let the cake cool for 15-30 minutes before turning it out. 

Notes

  • Use a cake pan, not a springform pan. If you use a springform pan, the wonderful caramel will leak out all over your oven.
  • Line your pan with parchment paper and then butter or oil the parchment. Caramel is very sticky, so to ensure that your beautiful fruit topping stays intact, line the pan with parchment so it can be easily removed. 
  • Watch the caramel. Caramel is very particular, once it's on the heat, it cant be stirred, and it goes from underdone, to ready, to burnt very fast. So watch it very closely. Wait until it turns amber, then remove from heat. 
  • Thinly slice the oranges; since we keep the peels on the oranges, too thick slices will be bitter. Shoot for 1/2 centimeter in thickness. 
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: cake
  • Method: baking
  • Cuisine: american

Keywords: Blood Orange Upside-Down Cake

Did you make this recipe?

Share a photo and tag me @thegandmkitchen — I can't wait to see what you've made!

Blueberry Muffins with Lemon and Cardamom

· 1 Comment

These blueberry muffins with lemon and cardamom are incredibly light, not too sweet, and flavored perfectly with lemon and cardamom!

Blueberry muffins scattered on a brown table.

Why you will love this recipe:

These bakery-style muffins are sugar-crusted, so they have a delightful crunch when you bite in. They are also filled with two whole cups of fresh blueberries, making each bite bursting with fresh blueberry flavor!

The inspiration for these came from a New York Times article, and then I adapted it to make them less sweet and added the cardamom and lemon. 

Key Ingredients:

Fresh Blueberries- Fresh blueberries are so wonderful in baked goods that I don't suggest using frozen blueberries; fresh berries work and taste so much better. Although it is possible to use frozen, just don't dethaw them before adding them to the batter. 

Eggs: The eggs in this recipe work double-time as a binding agent for all the ingredients, but they also help the muffins rise. 

All-purpose flour: AP flour is what gives the muffin its structure.

Sugar: sugar is what makes these muffins sweet and tasty. However, there's not too much; I'm not a fan of overly sweet things. There is also a sugar crust, so there is a nice crunch to the muffin tops. 

Blueberry muffins in a mini tart pan with blueberries.

Step by step instructions:

  1. Start by creaming the butter and sugar until light and fluffy. Then add the eggs, one at a time. Add then add in the vanilla.
  2. Next, whisk together the flour, salt, baking powder, and cardamon. 
  3. Zest one lemon and add the zest to the milk. 
  4. Add the flour and milk mixtures into the butter and sugar mixture alternating between the two. 
  5. Fold in the blueberries.
  6. Add the batter to a lined muffin tin and sprinkle coarse sugar on top of the batter. And bake!

Tips for success:

  • Muffins are easy to make; you don't need too many tips.
  • Having all the ingredients at room temperature with help ensure an even rise and bake.
  • Fill the muffin tin 3/4 of the way up to get the perfect muffin dome. 
  • Use the biggest sugar crystals you have for the sugar crust—the bigger the sugar, the more dramatic effect. 

Overhead shot of blueberry muffins scattered on a brown table.

FAQ's:

How long do these muffins last?

These muffins will keep for up to three days in an air-tight container.

What makes muffins light and fluffy?

Several things make muffins and cake light and fluffy—having all the ingredients at room temperature ensures that they can effectively bind and rise. Also, whipping the butter and sugar adds to the bake's rise.

Looking for more muffin recipes?! Check these out:

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Blueberry muffins scattered on a brown table.

Blueberry Muffins with Lemon and Cardamom

★★★★★

5 from 1 reviews
  • Author: pate giltner
  • Total Time: 40 minutes
  • Yield: 12 muffins 1x
Print Recipe

Description

These blueberry muffins with lemon and cardamom are incredibly light, not too sweet, and flavored perfectly with lemon and cardamom!

Ingredients

Scale
  1. 1/2 cup softened butter
  2. 1 cup sugar
  3. 2 eggs
  4. 1 teaspoon vanilla extract
  5. 2 cups flour
  6. 1/2 teaspoon salt
  7. 2 teaspoons baking powder
  8. 1 tsp ground cardamom
  9. 1/2 cup milk
  10. Zest from 1 lemon
  11. 2 cups blueberries
  12. 3 teaspoons coarse sugar

Instructions

  1. Preheat the oven to 375.
  2. Cream the butter and sugar until light and fluffy. Then add the eggs, one at a time, beating until well combined. Add in the vanilla.
  3. Whisk together the flour, salt, baking powder, and cardamom. Add the lemon zest to the milk. Add the flour and milk mixtures into the butter and sugar mixture alternating between the two. 
  4.  Fold in the blueberries.
  5. Line a 12 cup standard muffin tin with cupcake liners, and fill with batter. Sprinkle the 3 teaspoons of coarse sugar over the tops of the muffins and bake at 375 degrees for about 30-35 minutes.

Notes

  • Muffins are easy to make; you don't need too many tips.
  • Having all the ingredients at room temperature with help ensure an even rise and bake.
  • Fill the muffin tin 3/4 of the way up to get the perfect muffin dome. 
  • Use the biggest sugar crystals you have for the sugar crust—the bigger the sugar, the more dramatic effect. 
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: muffin
  • Method: baking
  • Cuisine: american

Keywords: Blueberry Muffins with Lemon and Cardamom

Did you make this recipe?

Share a photo and tag me @thegandmkitchen — I can't wait to see what you've made!

Italian Lemon Ricotta Cheesecake

· 1 Comment

This light and refreshing Italian lemon ricotta cheesecake is as delicious as it is easy! Ricotta cheesecakes are the lighter and fluffier version of the new york style cheesecake. 

I fell in love with light ricotta cheesecakes in Italy. After only having dense and tough new york style cheesecakes, this light, airy, and fluffy version was a revelation!

Ricotta cheesecake topped with dried lemon slices and lemon curd.

Why you will love this recipe:

This recipe is also so easy, and all comes together in a food processor! It's as simple as blending everything, and a good blender will do if you don't have a food processor. 

Key ingredients: 

Ricotta: ricotta provides a much more mild tasting cheesecake than cheesecakes made will all cream cheese. They also don't have the tang associated with cream cheese cheesecakes. Instead, they produce a wonderfully mild Panna cotta-tasting cake.

Mascarpone Cheese: this recipe also calls for 8 ounces of thicker sweet cheese to help solidify the cake. I use mascarpone over cream cheese because I want a sweeter, smoother, and less tangy taste.

Heavy Cream: cream helps make this cake texture creamy and light.

Lemon Juice and Zest: this cake is infused with a balance of lemon juice and zest to ensure it has the perfect lemon flavor. 

Lemon Curd: one of the best parts of cheesecake is the toppings! This one is topped with a few tablespoons of lemon curd to compliment the lemon in the cake. I use store-bought lemon curd from Trader Joes because its just as good as homemade. You could also use raspberry jam or coulis.

Ricotta cheesecake topped with dried lemon slices and lemon curd and with a slice taken out.

Step by step instructions:

  • Let all your ingredients come to room temperature before starting. 
  • In a food processor, blend the graham crackers with the melted butter until it resembles a coarse meal. 
  • Pour the mixture into a springform pan and push to spread in across the pan.
  • In a food processor, blend the ricotta, mascarpone, flour, and heavy cream until it is light and fluffy.
  • Next, add the sugar, vanilla, lemon zest, lemon juice, and eggs. Blend to combine.
  • Pour the filling on top of the flatted crumbs and bake for 1 hour then turn off the oven and continue baking for 30 minutes.
  • Smear the 5 tablespoons of lemon curd to the top of the cake and chill for at least 2 hours.

Tips and tricks:

  • Use fresh ricotta. The fresher the ricotta, the smoother the cake will be. If it's not fresh, it could produce a grainier texture.
  • Have all your ingredients at room temperature. This helps prevent splitting and the dreaded cracked top. 
  • Add a little bit of flour. This also helps create a smooth texture and prevents splitting.
  • Leave the cake in the oven with heat off for 30 minutes after its done baking. This lets it cool down slowly, which also helps prevent cracking.
Ricotta cheesecake topped with dried lemon slices and lemon curd.

FAQ's

What makes a cheesecake Italian?

Italian cheesecakes use ricotta cheese instead of the New York-style cheesecakes that use all cream cheese. Italian cakes are lighter, dryer, and less dense than the New York version.

What is the difference between ricotta and cream cheese cheesecake?

Ricotta cheesecake is made with ricotta instead of all cream cheese. The ricotta makes for a lighter and less dense cheesecake.

How long will this cheesecake last?

This cake will keep covered and chilled in the fridge for up to three days.

LOOKING FOR MORE CAKE RECIPES?! CHECK THESE OUT!

THANKS SO MUCH FOR READING ABOUT THIS AWESOME CAKE! IF YOU MAKE IT BE SURE TO LEAVE A COMMENT AND/OR GIVE THIS RECIPE A RATING! I WOULD LOVE TO HEAR EVERYONE'S THOUGHTS!

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Ricotta cheesecake topped with dried lemon slices and lemon curd.

Lemon Ricotta Cheesecake

★★★★★

5 from 1 reviews
  • Author: pate giltner
  • Total Time: 2 hours 45 minutes
  • Yield: 1 9" cake 1x
Print Recipe

Description

This light and refreshing Italian lemon ricotta cheesecake is as delicious as it is easy! Ricotta cheesecakes are the lighter and fluffier version of the new york style cheesecake. 

Ingredients

Units Scale
  • 10 graham crackers
  • 3 tablespoons melted butter
  • 16 ounces ricotta
  • 8 ounces mascarpone cheese
  • 2 tablespoons flour
  • 4 eggs
  • 1 cup sugar
  • 2 teaspoons lemon zest- about 4 lemons
  • Juice from 1 lemon
  • 2 1/2 tsp vanilla
  • 1/4 cup heavy cream
  • 5 tablespoons lemon curd
  • dried or fresh lemon slices for garnish

Instructions

  • About an hour or two before baking, pull out the ricotta, mascarpone, and eggs and let them come to room temperature.
  • Preheat the oven to 350 degrees
  • In a food processor, blend the graham crackers with the melted butter until it resembles a coarse meal. Pour the mixture into a springform pan and use the bottom of a glass to push and spread the mixture into the pan.
  • In a food processor, blend the ricotta, mascarpone, flour, and cream until it is light and fluffy. About 5 minutes.
  • Next, add the sugar, vanilla, lemon zest, lemon juice, and eggs. Blend to combine.
  • Pour the filling on top of the flatted crumbs and bake for 1 hour then turn off the oven and continue baking for 30 minutes.
  • Remove from the oven and let the cake come to room temperature,
  • Smear the 5 tablespoons of lemon curd to the top of the cake and chill for at least 2 hours.
  • Serve with dried, candied, or fresh lemon slices. The slices pictured are dried lemons. To dry, bake thinly sliced lemons on a baking sheet with a cooling rack at 200 degrees for 4-6 hours. 

Notes

  • Use fresh ricotta. The fresher the ricotta, the smoother the cake will be. If it's not fresh, it could produce a grainier texture.
  • Have all your ingredients at room temperature. This helps prevent splitting and the dreaded cracked top. 
  • Add a little bit of flour. This also helps create a smooth texture and prevents splitting.
  • Leave the cake in the oven with heat off for 30 minutes after its done baking. This lets it cool down slowly, which also helps prevent cracking.
  • Prep Time: 1 hour 15 min
  • Cook Time: 1 hour 30 minutes
  • Category: Cheesecake
  • Method: Baking
  • Cuisine: Italian

Keywords: Italian Lemon Ricotta Cheesecake

Did you make this recipe?

Share a photo and tag me @thegandmkitchen — I can't wait to see what you've made!

Jelly Filled Donuts

· 1 Comment

This recipe for jelly-filled donuts makes the best light and fluffy yeasted donuts ever! They use equal parts of water and milk, so they are equal parts light and rich!  

Jelly filled donuts in a white loaf pan on a marble slab

Why you will love this recipe:

These are the perfect doughnuts if you like very light and fluffy doughnuts. My favorite doughnuts growing up were always Krispy Kreme, and my goal was to get as close to their melt-in-your-mouth doughnuts as possible. 

These doughnuts are also super easy to make. They just take a bit of time for the dough to rise, but other than that, there's not much more than mixing ingredients into a bowl. 

You can use any jam, jelly, or cream to fill these doughnuts, but I used my favorite bourbon blackberry jam or strawberry bourbon jam.

Yeast being activated in warm milk.
Activated yeast

Key Ingredients:

Milk and Water: This recipe uses the perfect balance of milk and water as liquid ingredients so that these donuts are but light from the water and rich from the milk.

Honey and Sugar: these are used to sweeten the donuts. I love using honey with sugar because honey adds a slightly deeper flavor profile. 

Yeast: these are yeasted donuts and the yeast is what helps these donuts to rise. It also provides a subtle yeast flavor. 

Bread Flour and AP Flour: a mix of high-protein bread flour and all-purpose flour makes these donuts chewy and a little bread-like, just like all fried donuts should be.

Vegetable Oil:  these donuts are fried in vegetable oil. Use 4-6 cups and make sure that the donuts have enough room and aren't too crowded. 

jelly filled donut cut in half showing the blackberry filling.

How to make filled donuts:

These donuts are really easy to make!

  1.  First activate your active dry yeast with the water and milk by heating it to 105-110 degrees. 
  2. After that, you mix in your egg, followed by all the other ingredients except the butter. Beat well, and then add in the butter. The big trick is to get the right amount of gluten. To see if there is enough gluten, take a section of dough and carefully pull it to see if it breaks right away or thins out and becomes translucent like a windowpane. 
  3. After that, you let it sit and rise, cut the dough, and then fry them up. For me, the most intimidating part of the whole process was the frying, but it's so easy if you place each donut on a square of parchment and use that to slide the dough into the pot. This minimizes splashes of hot oil. 
  4. Once cooled, roll through sugar and use a small pairing knife to create a hole to pipe in the jam, jelly, or cream.

The filling for these jelly donuts:

I used my absolute favorite bourbon blackberry jam, and the recipe for the jam is included in the donut recipe below. But you could use any filling you like! Store-bought raspberry jam or jelly would be incredible too; the donut is really the star of the show here. 

Other donut filling options:

  • Raspberry Jelly 
  • Strawberry jam 
  • Vanilla pastry cream
  • Whipped cream and finely chopped strawberries 
  • Chocolate pastry cream
  • Bourbon whipped cream
  • Orange pastry cream
  • My Mint Julep pastry cream from Mint Julep Cream Puffs would also be a fun Kentucky Derby treat!
Jelly filled donuts in a white loaf pan on a marble slab

Tips for perfect donuts:

  • Make sure all your ingredients are room temp (except for the water and milk, which should be 105-110 degrees). If that isn't an option, just worry about the butter and zap it in the microwave for 15 seconds.
  • Keep an eye on the rising dough; you don't want to over-proof them.
  • Cut up individual squares of parchment paper for each donut for their 2nd rise. This will make it super easy to drop into the pot of oil.
  • Sugar your donuts before filling them. The filling happens fast, and you don't want the jam to go everywhere. 
  • Use a small pairing knife to make an opening to pipe the filling into.
  • Don't pour your oil down the sink; I let mine cool, and then I pour it back into the container.  

FAQ's:

How long do these jelly-filled donuts keep?

The unfilled donuts will keep in an airtight container for a few days, but they should be eaten the same day once filled. But they Are so good that is not a problem!

Looking for more breakfast recipes, check these out!

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Jelly filled donuts in a white loaf pan on a marble slab.

Jelly Filled Donuts

★★★★★

5 from 1 reviews
  • Author: pate giltner
  • Total Time: 8 minute
  • Yield: 12 donuts 1x
Print Recipe

Description

This recipe for jelly-filled donuts makes the best light and fluffy yeasted donuts ever! They use equal parts of water and milk, so they are equal parts light and rich! 

Ingredients

Scale

For the donuts 

  1. 1 package of active dry yeast
  2. 1/3 cup milk
  3. 1/3 cup water
  4. 1 egg
  5. 2 tablespoons sugar
  6. 3 tablespoons honey
  7. 3 tablespoons butter softened
  8. 1 1/4 all-purpose flour
  9. 1 1/4 cup bread or strong flour
  10. 1/2 tsp salt
  11. 1 tsp vanilla extract
  12. 1/2 almond extract
  13. 4-6 cups of vegetable/canola oil

For the Jam

  1. 16 ounces of blackberries (fresh or frozen)
  2. 1 1/2 cups sugar
  3. 1 tablespoon lemon juice
  4. 1/2 cup bourbon

Instructions

For the donuts:

  1. Heat the water and milk in a small pot until it reaches 105-110 degrees. Pour the yeast into a large bowl attached to a stand mixer with the dough hook attachment. Pour the warmed milk and water mixture over the yeast and let it activate for 5 minutes. 
  2. Whisk together the flour, salt, and sugar in a medium bowl. 
  3. Whisk the egg into the water, milk, and yeast. 
  4. Add in the flour mixture, vanilla and almond extracts, and the honey to the bowl and mix until a dough forms.
  5. Add in the softened butter one tablespoon at a time and only add in the next tablespoon after the previous one has been fully incorporated. 
  6. Keep kneading on the dough hook until enough gluten has formed to pass the windowpane test (see notes in the blog post) 5-10 minutes. 
  7. Transfer to a large, lightly oiled bowl, cover with plastic wrap and let rise until it's doubled in size. 1-2 hours depended on how warm your kitchen is.
  8. Roll the dough out on a floured surface until it's 1/2 - 1/4 inch thick. 
  9. Cut out circles with a 2 inch round cutter and place each donut on its own individual 4x4 square of parchment. 
  10. Let rise again for 30 minutes. 
  11. While the dough is rising, add the vegetable oil to a large pot and heat to 375 degrees. 
  12. Once ready, add 3-4 donuts to the oil and cook on each side for 2-3 minutes or until they are golden in color. 
  13. Remove from the oil and let cool on a plate lined with a paper towel. Once cooled, roll through sugar and use a small pairing knife to create a hole to pipe in the jam or jelly. 
  14. Using a pastry bag, pipe the filling into the donuts until they are all filled. 

For the jam:

  1. Put a small plate in the freezer.
  2. In a wide pot, mix the berries, sugar, lemon juice, and bourbon and set aside for about 30 minutes or until the sugar and bourbon has started to breakdown the blackberries.
  3. Bring mixture to a boil over medium-high heat, stirring occasionally.
  4. Reduce temperature to medium and simmer until mixture begins to thicken about 20 minutes. Keep stirring, so nothing sticks to the pot.
  5. Once the mixture starts to thicken, put a tablespoon of the mixture on the plate in the freezer and freeze for 1 minute. Test the gelling point of the jam by pushing your finger up against the cold jam to see how thick it is. 
  6. Remove from heat and let cool.

Notes

Tips for perfect donuts:

  • Make sure all your ingredients are room temp (except for the water and milk, which should be 105-110 degrees). If that isn't an option, just worry about the butter and zap it in the microwave for 15 seconds.
  • Keep an eye on the rising dough; you don't want to over-proof them.
  • Cut up individual squares of parchment paper for each donut for their 2nd rise. This will make it super easy to drop into the pot of oil.
  • Sugar your donuts before filling them. The filling happens fast, and you don't want the jam to go everywhere. 
  • Use a small pairing knife to make an opening to pipe the filling into.
  • Don't pour your oil down the sink; I let mine cool, and then I pour it back into the container.  
  • Prep Time: 2 hours 30 minutes
  • Cook Time: 6 minutes per donut
  • Category: Breakfast
  • Cuisine: American

Nutrition

  • Serving Size: 1 donut
  • Calories: 271
  • Sugar: 33.8g
  • Sodium: 107.9mg
  • Fat: 3.8g
  • Saturated Fat: 2g
  • Trans Fat: 0g
  • Carbohydrates: 55.6g
  • Fiber: 2.8g
  • Protein: 4.2g
  • Cholesterol: 23.3mg

Keywords: Jelly Filled Donut

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The BEST Hoe Cakes (AKA Fried Cornbread or Cornbread Cakes)

· 1 Comment

These hoe cakes (AKA fried cornbread, cornbread cakes, or cornmeal pancakes) are delicious no matter what you call them! These are also made with Jiffy corn muffin mix so they are as easy as they are delicious.

This is the perfect recipe for thin and crispy fried cornbread!

Growing up, we called these corn cakes, and we always preferred them to be thin, browned, and with crispy edges. This recipe is just like we used to have them and is more cornbread than pancake. Eat them as a side dish with dinner or as breakfast, they are perfect either way.

Hoe cakes stacked on a plate with butter honey and raspberries.

Why This Recipe Works:

This recipe is so easy and delicious because it uses the Jiffy corn muffin mix. Using the mix simplifies the recipe and cuts out the measuring of cornmeal, flour, baking soda, and salt, making this recipe quick and delicious!

Jiffy is a sweet corn muffin mix, and since these corn cakes will get topped with delicious sweet things like bourbon honey butter, bourbon blackberry jam, and maple syrup, they don't need any extra sweetener added to the batter. 

These classic southern fried corncakes are perfect for breakfast or as a side dish with lunch or dinner!

Ingredients for hoe cakes on a brown table.

Key Ingredients:

Jiffy Corn Muffin Mix: The jiffy mix is great! It's a mix of yellow cornmeal, flour, baking soda, salt, and a bit of sugar, so it takes a lot of the guesswork out of the mixing. 

Buttermilk: Buttermilk provides a nice tang, really brings out the flavor, and helps balance the sweetness of the corn. It also provides a lot of moisture so that the bread stays moist. 

Egg: One large egg helps bind the cornbread together so that it's not too crumbly. 

Collage showing how to make hoe cake batter.

Step by Step Instructions:

  • Whisk together the Jiffy box, buttermilk, and water in a mixing bowl. 
  • Heat a cast-iron skillet or 9-inch non-stick frying pan on medium heat. Add a bit of butter and let it melt. 
  • Add 1/4 cup of the batter to the pan and fry for about two and half minutes. 
  • Flip and fry the other side for two and a half minutes. 
  • Transfer to a plate and repeat the process. 
  • Serve with butter, jam, or maple syrup!
staked cornbread pancakes on a brown plate topped with raspberries and butter.

Tips and Tricks for Success:

  • Make sure your skillet is hot but not too hot. A little warmer than medium is perfect. Too hot will burn the butter, and too low won't brown the pancakes.
  • Fry each side for about 2 minutes and thirty seconds. You want the batter almost all set before flipping. 
  • Use a cast-iron skillet if you can. If not, a 9-inch non-stick frying pan works.

FAQ's: 

What is a hoe cake?

A hoe cake is cornbread fried in a pan, it has many names, including corn cake, johnny cake, and cornmeal pancakes, but all are delicious!

Can the batter be made in advance?

Yes, you can make the batter the night before and chill, covered, in the fridge for up to a day before using.

cornmeal pancakes stacked on a plate with a corner cut out.

Other cornbread recipes:

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Hoe cakes stacked on a plate with butter honey and raspberries.

The BEST Hoe Cakes (AKA Fried Cornbread or Cornbread Cakes)

★★★★★

5 from 1 reviews
  • Author: pate giltner
  • Total Time: 10 minutes
  • Yield: 8 pancakes 1x
Print Recipe

Description

These hoe cakes go by so many names like fried cornbread, cornbread cakes, or cornmeal pancakes, but they are delicious no matter what you call them!! They are the perfect thin and crispy cornbread!

Ingredients

Scale
  • 1 Box 8.5 ounces Jiffy Corn Muffin mix
  • 1 cup buttermilk
  • 1/3 cup water
  • 2 tablespoons of butter for the skillet 

Instructions

  1. Mix the Jiffy Yellow Corn Muffin box, 1 cup of buttermilk, and 1/3 cup water in a mixing bowl. 
  2. Heat a cast-iron skillet or 9-inch non-stick frying pan on medium heat. Add a bit of butter and let it melt. 
  3. Add 1/4 cup of the batter to the pan and fry for about two and half minutes. 
  4. Flip and fry the other side for two and a half minutes. 
  5. Transfer to a plate and repeat the process. 
  6. Serve with butter, jam, or maple syrup. 

Notes

  • Make sure your skillet is hot but not too hot. A little warmer than medium is perfect. Too hot will burn the butter, and too low won't brown the pancakes.
  • Fry each side for about 2 minutes and thirty seconds. You want the batter almost all set before flipping. 
  • Use a cast-iron skillet if you can. If not, a 9-inch non-stick frying pan works.
  • Prep Time: 5 minutes
  • Cook Time: 5 minutes
  • Category: pancake
  • Method: frying
  • Cuisine: southern

Keywords: The BEST Hoe Cakes (AKA Fried Cornbread or Cornbread Cakes)

Did you make this recipe?

Share a photo and tag me @thegandmkitchen — I can't wait to see what you've made!

Jiffy Bacon Cornbread Muffins

· 2 Comments

This is the best southern cornbread with bacon, honey, buttermilk, and it's so quick and easy because it uses the Jiffy corn muffin mix! Jiffy bacon cornbread muffins will quickly become your favorite breakfast treat!

Using the jiffy mix makes making cornbread so easy, quick, and sweet, and by just adding a few extra ingredients really makes it something special!

Bacon cornbread muffin topped with butter and chives on a brown table.

Why you will love this recipe: 

This is the perfect cornbread recipe, especially if you are in a hurry and want something easy. Pro tip: They are extra tasty if you slather it with bourbon honey butter!

This recipe is all made in one bowl, and using the mix means you don't need to measure out any flour, cornmeal, salt, or baking soda! Just mix all the ingredients in a bowl and transfer it to a dish for baking! 

This is the perfect recipe, and the bacon flavor really shines. 

The ingredients for bacon corn muffins displayed on a brown table.

Key ingredients:

Jiffy Corn Muffin Mix: The jiffy mix is great! It's a mix of yellow cornmeal, flour, baking soda, salt, and a bit of sugar, so it takes a lot of the guesswork out of the mixing. 

Bacon and Bacon Grease: There are 12 slices of bacon and two tablespoons of bacon grease in these muffins to get that perfect bacon flavor. The bacon grease also adds moisture to the cake, so don't skip adding it.

Buttermilk: Buttermilk provides a nice tang and really brings out the flavor and helps balance the sweetness of the corn. It also provides a lot of moisture so that the bread stays moist. 

Butter: Butter adds fat and flavor and helps to make this a really buttery dish! 

Honey: honey helps make this into a nice and sweet but not too sweet cornbread. I like to use honey instead of sugar because it has a deeper flavor. 

Eggs: Two large eggs help bind the buttermilk cornbread together so that it's not too crumbly. 

Collage showing how to make bacon cornbread muffins.

Step by step instructions:

This is so easy to make and be whipped up in a bowl in less than 5 minutes. 

  1. Bake 12 pieces of bacon for 18-20 minutes at 400 degrees. Reserve 2 tablespoons of bacon grease for the cornbread. Chop the slices of bacon.
  2. Add the buttermilk, eggs, melted butter, honey, and bacon grease to a mixing bowl and whisk.
  3. Add the Jiffy mix and bacon and mix until combined.
  4. Let sit 20 minutes so that the ingredients have time to bind. 
  5. Add batter to a lined muffin tin filling each space up 3/4 of the way.
  6. Bake for 20 minutes!
Collage showing how to make bacon cornbread muffins.

Tips for success:

  • Melt your butter by zapping it in the microwave for 30 seconds. But let it cool before adding it to the eggs. 
  • Reserve 20-30 pieces of bacon to place on top of the muffins.
  • Baking at a high temp created the beautiful brown and crispy crust.
Two bacon corn muffins cut in half and stacked on top of each other.

FAQ's:

How to store this recipe, and how long will it last?

This recipe is best enjoyed the day it's made, but they cant keep in an air-tight container at room temp for 2-3 days.

Can you use other corn muffin mixes for the recipe?

Unfortunately not, each corn muffin mix is different can contain different things like egg and milk solids, which Jiffy doesn't have.

Other cornbread recipes:

Print
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Bacon cornbread muffin topped with butter and chives on a brown table.

Jiffy Bacon Cornbread Muffins

★★★★★

5 from 2 reviews
  • Author: pate giltner
  • Total Time: 40 minutes
  • Yield: 12 muffins 1x
Print Recipe

Description

This is the best southern cornbread with bacon, honey, buttermilk, and it's so quick and easy because it uses the Jiffy corn muffin mix! Bacon cornbread muffins will quickly become your favorite breakfast treat!

Ingredients

Scale
  1. 12 slices of bacon
  2. 2 boxes of 8.5 ounce Jiffy Corn Muffin Mix
  3. 2 eggs
  4. 2/3 cup buttermilk
  5. 1/2 cup melted butter
  6. 2 tablespoons of reserved bacon grease
  7. 1 tablespoon honey

Instructions

  1. Preheat the oven to 400 degrees
  2. Bake the 12 pieces of bacon for 18-20 minutes—Reserve 2 tablespoons of bacon grease for the cornbread. Roughly chop the slices of bacon.
  3. Line a muffin tray with liners.
  4. Add the buttermilk, eggs, melted butter, honey, and bacon grease to a mixing bowl and whisk. 
  5. Add the Jiffy mix and bacon and mix until combined.
  6. Let the batter sit at room temperature for 20 minutes.
  7. Add batter to the lined muffin tin, filling each space up 3/4 of the way.
  8. Bake for 20 minutes or until the top is browned and a knife comes out clean.

Notes

  • Melt your butter by zapping it in the microwave for 30 seconds. But let it cool before adding it to the eggs. 
  • Reserve 20-30 pieces of bacon to place on top of the muffins.
  • Baking at a high temp created the beautiful brown and crispy crust.
  • Prep Time: 20
  • Cook Time: 20
  • Category: muffins
  • Method: baking
  • Cuisine: southern

Keywords: Jiffy Bacon Cornbread Muffins

Did you make this recipe?

Share a photo and tag me @thegandmkitchen — I can't wait to see what you've made!

The Best Jiffy Jalapeno Cheddar Cornbread

· 2 Comments

This is the best Jiffy jalapeno cheddar cornbread; it's filled with fresh jalapenos, sharp cheddar cheese, and sweet Jiffy corn muffin mix! It's so quick and easy because it uses the Jiffy mix! 

Buttermilk, sour cream, and honey also make the texture so moist and velvety.

two slices of jalapeño cornbread stacked on top of each other topped with jalapeño slices.

Why you will love this recipe: 

This is the perfect cornbread side dish, especially if you are in a hurry and want something easy. Pro tip: It's extra tasty if you slather it with bourbon honey butter and serve with chili. 

This recipe is all made in one bowl, and using the mix means you don't need to measure out any flour, cornmeal, salt, or baking soda! Just mix all the ingredients in a bowl and transfer it to a dish for baking! 

This cornbread with jalapeno will be your new tex-mex obsession!

Ingredients for jalapeno cornbread on a table.

Key ingredients:

Jiffy Corn Muffin Mix: The jiffy mix is great! It's a mix of yellow cornmeal, flour, baking soda, salt, and a bit of sugar, so it takes a lot of the guesswork out of the mixing. 

Buttermilk and sour cream: these provide a nice tang, bring out the flavor and help balance the sweetness of the corn. They also provide a lot of moisture so that the bread doesn't dry out and get too crumbly.  

Jalapenos: This recipe calls for two fresh jalapenos, one is chopped up and added into the batter, and one is sliced and used to decorate the top of the bread. If you are looking for a lot of heat, add one more jalapeno to the batter. 

Shredded cheddar cheese: one cup of shredded cheese is such a nice compliment to the jalapenos and balances out all the spicy flavor. 

Honey: honey helps make this into a nice and sweet but not too sweet cornbread. I like to use honey instead of sugar because it has a deeper flavor. 

Eggs: Two large eggs help bind the buttermilk cornbread together so that it's not too crumbly. 

Collage showing how to make jiffy jalapeño cornbread.

Step by step instructions:

This is so easy to make and be whipped up in a bowl in less than 5 minutes! 

  1. Roughly chop one jalapeno and slice the other jalapeno.
  2. Roughly chop the chives
  3. Add the buttermilk, sour cream, eggs, melted butter, honey, and vegetable oil to a mixing bowl.
  4. Mix until everything comes together.
  5. Add the Jiffy mix, chopped jalapeno, chives, and cheddar cheese. Mix until combined.
  6. Let sit 20 minutes so that the ingredients have time to bind. 
  7. Add to a greased 9-inch baking pan or cast-iron skillet.
  8. Bake for 40 minutes.
Collage showing how to make jiffy jalapeño cornbread.

Here's a video showing how to make it: 

Tips for success:

  • Use gloves to cut the jalapenos, preventing possible burning and the dreaded jalapeno hands. 
  • Melt your butter by zapping it in the microwave for 30 seconds. But let it cool before adding it to the eggs. 
  • Baking at a high temp created the beautiful brown and crispy crust.
  • Grease your pan with butter or oil so that it comes out nice and easy. 
  • Use any 9-inch baking dish, but cornbread shines in a cast-iron skillet. 
  • It's ready with the top has browned, and a knife comes out clean.
Jalapeno cornbread in a white baking dish with butter and chives on top.

FAQ's:

How to store this recipe, and how long will it last?

This recipe is best enjoyed the day it's made, but they cant keep unglazed in an air-tight container at room temp for 2-3 days.

Can you use other corn muffin mixes for the recipe?

Unfortunately not, each corn muffin mix is different can contain different things like egg and milk solids, which Jiffy doesn't have.

Other Bread Recipes

Print
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two slices of jalapeño cornbread stacked on top of each other topped with jalapeño slices.

The Best Jiffy Jalapeno Cheddar Cornbread

★★★★★

5 from 2 reviews
  • Author: pate giltner
  • Total Time: 50 minutes
  • Yield: 12 slices 1x
Print Recipe

Description

This is the best Jiffy jalapeno cheddar cornbread; it's filled with fresh jalapenos, sharp cheddar cheese, and sweet Jiffy corn muffin mix! It's so quick and easy because it uses the Jiffy mix! 

Ingredients

Scale
  1. 2 boxes of 8.5 ounce Jiffy Corn Muffin Mix
  2. 2 eggs
  3. 1/3 cup buttermilk
  4. 1/3 cup sour cream
  5. 1/2 cup melted butter
  6. 2 tablespoons vegetable oil
  7. 1 tablespoon honey
  8. 2 jalapenos (one roughly chopped the other sliced)
  9. 1 tablespoon finely chopped chives
  10. 1 cup shredded sharp cheddar cheese

Instructions

  1. Preheat the oven to 400 degrees
  2. Grease a 9 inch baking pan or cast-iron skillet with butter or oil.
  3. Add the eggs, sour cream, buttermilk, melted butter, vegetable oil, and honey to a mixing bowl. Whisk until combined.
  4. Add the Jiffy mix, chopped jalapenos, chives, and cheddar cheese, and stir until well mixed.
  5. Let the batter sit at room temperature for 20 minutes.
  6. Add the batter to the greased baking dish and place the sliced jalapenos on top of the batter. 
  7. Bake for 40-45 minutes or until the top is browned and a knife comes out clean.

Notes

  • Use gloves to cut the jalapenos, preventing possible burning and the dreaded jalapeno hands. 
  • Melt your butter by zapping it in the microwave for 30 seconds. But let it cool before adding it to the eggs. 
  • Baking at a high temp created the beautiful brown and crispy crust.
  • Grease your pan with butter or oil so that it comes out nice and easy. 
  • Use any 9-inch baking dish, but cornbread shines in a cast-iron skillet. 
  • It's ready with the top has browned, and a knife comes out clean.
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Category: cornbread
  • Method: baking
  • Cuisine: southern

Keywords: Jiffy Jalapeño Cheddar Cornbread

Did you make this recipe?

Share a photo and tag me @thegandmkitchen — I can't wait to see what you've made!

The Best Jiffy Cornbread with Buttermilk

· 2 Comments

This is the best jiffy cornbread with buttermilk recipe! The addition of buttermilk, butter, and honey makes the jiffy mix so tender, moist, and rich!

Using the mix makes making southern cornbread so easy, quick, and sweet, and by just adding a few extra ingredients really makes it something special!

Cornbread on a white plate with three slices cut out and turned on their side.

Why you will love this recipe: 

This is the perfect cornbread recipe, especially if you are in a hurry and want something easy. Pro tip: It's extra tasty if you slather it with bourbon honey butter or bourbon strawberry jam!

This recipe is all made in one bowl, and using the mix means you don't need to measure out any flour, cornmeal, salt, or baking soda! Just mix all the ingredients in a bowl and transfer it to a dish for baking! 

I love to serve cornbread as a side with any southern meal, but it's particularly good with chili, fried chicken, and country-fried steak. 

Ingredients for jiffy cornbread laid out of a table.

Key ingredients:

Jiffy Corn Muffin Mix: The jiffy mix is great! It's a mix of yellow cornmeal, flour, baking soda, salt, and a bit of sugar, so it takes a lot of the guesswork out of the mixing. 

Buttermilk: Buttermilk provides a nice tang, really brings out the flavor, and helps balance the sweetness of the corn. It also provides a lot of moisture so that the bread stays moist. 

Butter: Butter adds fat and flavor and helps to make this a really buttery dish! 

Honey: honey helps make this into a nice and sweet but not too sweet cornbread. I like to use honey instead of sugar because it has a deeper flavor. 

Eggs: Two large eggs help bind the buttermilk cornbread together so that it's not too crumbly. 

Orange mixing bowl with all of the cornbread ingredients added and about to be mixed.
This recpie is so easy, just mix all the ingreints together in one bowl!

Step by step instructions:

This is so easy to make and be whipped up in a bowl in less than 5 minutes. 

  1. Add your corn muffin mix to a large mixing bowl. 
  2. Add the buttermilk, eggs, melted butter, honey, and vegetable oil.
  3. Mix until everything comes together.
  4. Let sit 20 minutes so that the ingredients have time to bind. 
  5. Add to a greased 9-inch baking pan or cast-iron skillet.
  6. Bake for 25-30 minutes!
Cornbread batter in a cake pan ready to be baked.
Next, add the batter to a 9 inch pan or skillet

Here's a video showing how to make it: 

Tips for success:

  • Melt your butter by zapping it in the microwave for 30 seconds. Then let it cool before adding it to the eggs. 
  • Let your batter sit at room tempurature for 20 minutes before baking. This allows the ingredients to meld and for the cornmeal to fully absorb the milk, butter, and eggs.
  • Baking at a high temp creates the beautiful brown and crispy crust.
  • Grease your pan with butter or oil so that it comes out nice and easy. 
  • Use any 9-inch baking dish, but cornbread shines in a cast-iron skillet. 
  • Its ready with the top has been browed and a knife comes out clean.
Two slices of cornbread on top of each other on a floral plate.
Top with butter, honey, or jam!

FAQ's:

How to store this recipe, and how long will it last?

This recipe is best enjoyed the day it's made, but they cant keep unglazed in an air-tight container at room temp for 2-3 days.

Can you use other corn muffin mixes for the recipe?

Unfortunately not, each corn muffin mix is different can contains different things like egg and milk solids, which Jiffy doesn't have.

Looking for more bread recpies?! Try these:

Print
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Two slices of cornbread on top of each other on a floral plate.

The Best Jiffy Cornbread with Buttermilk

★★★★★

5 from 2 reviews
  • Author: pate giltner
  • Total Time: 30 minutes
  • Yield: 12 slices of cornbread 1x
Print Recipe

Description

This is the best jiffy cornbread recipe! The addition of buttermilk, butter, and honey makes it so tender, moist, and rich!

Ingredients

Units Scale
  1. 2 boxes of 8.5 ounce Jiffy Corn Muffin Mix
  2. 2 eggs
  3. 2/3 cup buttermilk
  4. 1/2 cup melted butter
  5. 1 tablespoon vegetable oil
  6. 1 tablespoon honey

Instructions

  1. Preheat the oven to 450 degrees
  2. Grease a 9 inch baking pan or cast iron skillet with butter or oil.
  3. Add all the ingredients to a large mixing bowl and mix with a spatula until combined.
  4. Let the batter sit at room temperature for 20 minutes.
  5. Add the batter to the greased baking dish.
  6. Bake for 25-30 minutes or until the top is browned and a knife comes out clean.

Notes

  • Melt your butter by zapping it in the microwave for 30 seconds. Then let it cool before adding it to the eggs.
  • Let your batter sit at room tempurature for 20 minutes before baking. This allows the ingredients to meld and for the cornmeal to fully absorb the milk, butter, and eggs.
  • Baking at a high temp creates the beautiful brown and crispy crust.
  • Grease your pan with butter or oil so that it comes out nice and easy.
  • Use any 9-inch baking dish, but cornbread shines in a cast-iron skillet.
  • Its ready with the top has been browed and a knife comes out clean.
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Category: bread
  • Method: baking
  • Cuisine: southern

Keywords: Jiffy Cornbread with Buttermilk

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French Orange Madeleines with Bourbon Glaze

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This is the easiest recipe for french orange madeleines! It all comes together in a food processor and makes the lightest sponge cake cookies with a hint of orange.

The bourbon glaze is optional, but it adds a delicious kick to these french shell-shaped cookies. 

French orange madeleines in a mold with cut oranges scattered.

Why you will love this recipe: 

Madeleines are one of my favortie induglences. They are little bites of genoise cake baked in pretty shell-shaped madeleine molds. 

Genoise cake can be troublesome, but making it in a food processor makes the batter more stable and still gets a lot of air incorporated. I first saw this method in Yotam Ottolenghi and Helen Goh's cookbook Sweet, and thought it was brilliant!

Ingredients for orange madeleines tabled on table.

Key ingredients:

Butter: This recipe tastes very light and buttery, and butter is the best way is get that perfect buttery flavor!

Eggs: Eggs are traditionally are the only rising agent in these cookies. This recipe gets a little help from baking powder, but a lot of the rise is still from whipping the eggs until enough air is incorporated. 

Flour:  all-purpose flour is the binding agent, and there is enough to hold everything together. The goal is to have the lightest cookies ever, so just enough is added. 

Orange: The zest from one whole orange gives them some of that sharp orange flavor. 

Orange liqueur: A touch of orange liqueur like Grand Marnier or Cointreau adds a rich and smooth orange flavor. 

Ingredients for French madeleines in a food processor.

Step by step instructions:

  • Start by melting the butter and honey together on the stovetop or in the microwave. Then let it cool.
  • Mix the eggs, sugar, vanilla, orange zest, and liqueur into a food processor and pulse until smooth. Add in the flour, baking powder, and salt and pulse until combined. Next, add in the melted butter mixture and pulse until combined. 
  • Transfer the mixture to a bowl, cover it with plastic wrap, and let it rest in the fridge for one hour. 
The batter for madeleines in a bowl ready to be chilled.
  • Grease a nonstick madeleine mold with butter and then generously cover with flour. Fill each of the molds 2/3 of the way with batter. 
The batter for French madeleines in Madeleine mold.
  • Bake for 9-10 minutes and until the edges have browned.
  • Make the glaze by mixing together the powdered sugar and bourbon and drizzle over the cooled cookies.

Tips for success:

  • Let the butter and honey cool before adding to the egg mixture.
  • If you don't have a food processor and blender works as well.
  • Don't skip the resting step; it makes all the difference. 
  • Use a nonstick madeleine pan if you can. If you can't, grease your mold very, very well. 
  • Generously coat the pan with butter and flour. These cookies can get stuck if the mold is not greased enough. 
  • If you don't want a bourbon glaze, mixing the powdered sugar with the juice from the orange is a delicious alternative.
French orange madeleines in a mold with cut oranges scattered.

FAQ's:

How to store this recipe, and how long will it last?

This recipe is best enjoyed the day it's made, but they cant keep unglazed in an air-tight container at room temp for 2-3 days.

Can the batter be made in advance?

Yes! the batter can be made up to 2 days in advance and kept in the fridge until you are ready to bake!

How are madeleines different from cake?

They are cake that is baked in small molds, which makes them bite-sized like a cookie.

Are madeleines difficult?

Not at all! This recipe is so easy to follow and requires minimal clean-up!

Looking for more cookie recipes? Check these out!

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