Don’t forget to pin this for later to your favorite Pinterest board. Place a mug of water in the microwave while heating it to keep it extra moist. Let it thaw on the counter before reheating in the microwave. It is good in the freezer for up to two months. Yes, you can! Let it cool completely before freezing and store it in a freezer storage bag. Either way, this sweet corn bread is so amazing and won’t let you down! Can I freeze this sweet corn bread? A lot of people have told me that they notice a difference when they whip them versus when they don’t, so test them both out for yourself to find out which way you like best. If you are wondering how you can make this recipe into sweet cornbread muffins, feel free to visit this Sweet Cornbread Muffins post! I shook things up and I don’t whip the egg whites. Its not very often you see cornmeal come up in your ingredients list, but I promise you, you can do this. Raspberry Peach Jam How can I make this sweet corn bread into sweet cornbread muffins? Cornbread can be intimidating, but dont let it be. – Sarah If you liked this Sweet Corn Bread recipe, you might also like these recipes: Try it with our personal favorite – a hearty bowl of chili! This cornbread makes the perfect side to just about any meal. I love it now! Give me a piece of warm, freshly made corn bread, with a slab of butter on top and I am perfectly content. While I still haven’t fully grown out of my dislike for sourdough, the exact opposite is true for this sweet corn bread. I thought corn bread and sourdough bread were an abomination. I haven’t met a person that doesn’t like it!Īs a kid, I hated corn bread. Use a plant based butter to make this vegan.This Sweet Corn Bread is the perfect side dish for your favorite meal! It is super moist and has a nice hint of sweetness to it. Example: in my slow cooker corn pudding, an additional 1/2 cup butter will be used. Again, we’re just using a little, because additional fat like oil or more butter will likely be used. We’re using butter today to keep this recipe vegetarian while also providing a rich, buttery flavor and creamy, yellow color. Unsalted Butter – used to replace the lard (animal fat) found in the boxed mix.Example: if you’re using this cornbread mix to replace the Jiffy in my corn casserole, an additional 1/2 teaspoon+ of salt is being added. Only a little is called for, because additional salt is likely going to be added when using the mix in a recipe. Whether a sweet or salty recipe is being made, salt is a key ingredient to create a flavorful final dish. Baking powder helps our recipes rise and maintain a light, fluffy texture. Baking Powder – our leavening agent which contains baking soda, cream of tartar, and sometimes cornstarch.Granulated Sugar – there is a great divide over whether sugar should be added to cornbread or not, but it’s listed on the back of the Jiffy box and we’re looking to make an exact copy of it! Granulated sugar provides sweetness, enhances the flavor of the corn, and helps keeps baked goods moist and tender.If you’d like to make this gluten free, try an all-purpose cup-for-cup gluten free flour blend. All-Purpose Flour – a good base for all different kinds of baked goods, especially quick breads, that will produce a light, yet moist and tender cornbread, corn muffin, etc.Do not use self-rising cornmeal, because it contains additional leavening agents such as baking soda. It’s likely the cornmeal package won’t be labeled with anything, but it’s probably fine or medium. Cornmeal is found in fine, medium, and coarse, but most baking recipes will use fine or medium. The only difference will really be in color. White cornmeal may be used if necessary, because there are only slight differences in flavor. Yellow Cornmeal – dried yellow corn that has been ground and is used to add flavor and texture to recipes.With only 6 ingredients, we’re able to make an exact copy of Jiffy Corn Muffin Mix! Nobody will ever know the difference! Ingredients □ This copcat jiffy cornbread mix recipe is PERFECT for those times when you’ve run out of boxes and don’t have time to go to the store. Because I bake with it so much, I always assume I have some on hand…but you know what they say when you assume. I don’t know about you, but during the holidays I go through a LOT of corn muffin mix (hello corn casserole).
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