![]() ![]() 2 eggs- Large 1 can creamed corn I use the original variety (not low sodium) any brand (Libby, Green Giant, store brand, etc) 1 can mild chopped green chiles Use the 4.5 oz size can. The cookie is set by the GDPR Cookie Consent plugin and is used to store whether or not user has consented to the use of cookies. 2 boxes Jiffy Corn Muffin Mix It HAS to be Jiffy You won’t get the same results with other brands. The cookie is used to store the user consent for the cookies in the category "Performance". This cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Other. The cookies is used to store the user consent for the cookies in the category "Necessary". In a small bowl, whisk together sour cream, milk, eggs, and butter. Create a well in the middle of the bowl and set aside. In a large bowl, whisk together flour, cornmeal, sugar, salt, and baking soda. This cookie is set by GDPR Cookie Consent plugin. Preheat oven to 400° and have ready a greased 9x13' casserole dish. The cookie is set by GDPR cookie consent to record the user consent for the cookies in the category "Functional". The cookie is used to store the user consent for the cookies in the category "Analytics". ![]() These cookies ensure basic functionalities and security features of the website, anonymously. Necessary cookies are absolutely essential for the website to function properly. Heat in the oven for 10-15 minutes at 350 ☏. Prepare a 9×13 inch baking pan and spray with non-stick cooking spray. Reheating: Let cornbread thaw in the refrigerator overnight, or on the counter for a few hours. Just wrap it up in tin foil to prevent it from drying out.įreezing: Wrap the cornbread tightly in foil and place in a freezer safe zip top bag, squeezing out excess air. Storing: Cornbread can be stored at room temperature for a few days. Dice up some red or green bell peppers for a stronger taste. Ingredients 1/2 cup diced canned jalapenos (fully drained and chopped) 1 teaspoon honey (optional) 2 boxes Jiffy Corn Muffin Mix (8.5 ounces each) 1 cup.If you like more spice to your cornbread, pepper jack cheese has extra spice. Add bacon for added flavor! You can mix in cooked pieces of bacon or sprinkle them over the top before baking.Mix the batter gently to keep the cornbread tender.Don't over-bake! This will cause the cornbread to be dry and crumbly instead of moist.In the meantime, crack the egg into a medium- large bowl and beat. This will make buttermilk or dairy free buttermilk. Stir in the vinegar into the milk or non-dairy of choice and allow to sit for 5 minutes. ![]()
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