This post, Cloning Pillsbury’s Cornbread Twists, will show you how to use a Jiffy cornbread mix, flour, and yeast to make rolls similar to the now defunct Pillsbury Cornbread Twists. The recipe is written using a bread machine for the mixing and kneading phase, but you could also use a stand mixer or make them by hand.
Pillsbury used to sell canned cornbread twists, similar to their breadsticks that come out of a refrigerated, unwrap-then-pop-on-the-counter-and-watch-the-dough-fly-out kind of can. But, they seem to have disappeared. Not sure how that happened. Understand I’m not saying they were a culinary marvel, but my family and I had developed a taste for them.
So I set out to come up with a reasonable substitute. Jiffy cornbread mix came to the rescue. These inexpensive mixes are always in my pantry specifically for when I need cornbread as an ingredient in a recipe such as dressing or tamale pie. If I’m going to eat cornbread on its own, I make it from scratch. Otherwise, Jiffy will suffice.
But you need more than a regular cornbread recipe to imitate cornbread twists. Adding yeast and flour ensures the texture will be soft and chewy.
Rolling the twists in butter, then cornmeal, gives a crispy, crunchy crust that goes oh so well with soup. I don’t always coat the twists, but it makes them more authentic if you do.
What follows is an incredibly easy recipe if you have a bread machine, and not much more trouble if you make it in a stand mixer. (See notes below recipe.) It’s not as fast as opening a can, but it’s better than nothing. I considered making the whole recipe from scratch, but there’s something in the Jiffy mix that makes these cornbread sticks taste more authentic.
How to roll out Cornbread Twists:
- 1/2 cup milk
- 1 egg
- 1 box Jiffy Cornbread Mix
- 1-1/4 cup unbleached flour
- 1-1/2 teaspoon bread-machine yeast
- 1/4 cup butter
- 1/4 cup cornmeal (optional)
- Heat milk to lukewarm. Add to bread-machine pan along with the egg, cornbread mix, flour, and yeast. Set on "Dough" cycle.
- When complete, remove dough to floured surface. Roll into 15 x 8-inch rectangle.
- Cut 3/4-inch strips the short way. (See picture above.) Dip in butter, then cornmeal, if desired. Knock off excess cornmeal. Twist and lay onto greased cookie sheet or silicone mat. Don't crowd. I use two cookie sheets.
- Cover twists and set in warm place to rise about 30 minutes.
- Preheat oven to 375 degrees.
- Bake 12-15 minutes until golden.
To make in a stand mixer, add all ingredients in order given. Add an additional tablespoon of milk. Mix on low for 1 minute with paddle attachment. Change to hook attachment and knead at a low to medium speed for 7-10 minutes or until elastic and dough cleans the bowl. Cover dough and allow to raise in a warm place until double. Proceed as pictured above.
- Fleischmann's Yeast for Bread Machines, 4-ounce Jars (Pack of 1)
- Zojirushi BB-PDC20BA Home Bakery Virtuoso Plus Breadmaker, 2 lb. loaf of Bread, Stainless Steel/Black
- Jiffy Corn Muffin Mix - 6 ct
- King Arthur Flour Unbleached All-Purpose Flour, 5 Pound
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Serving Size:2 breadstick
Amount Per Serving:Calories: 96 Total Fat: 4g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 1g Cholesterol: 23mg Sodium: 58mg Carbohydrates: 12g Fiber: 1g Sugar: 1g Protein: 2g