![]() ![]() (If you decide to add pumpkin purée, Fields recommends using an additional egg too. And if you really want to go big, stir 1 (15-ounce) can of pumpkin purée, along with ½ teaspoon ground cinnamon, ½ teaspoon nutmeg, ¼ teaspoon ground cloves, and ¼ teaspoon ground cardamom into the batter. To give your cornbread some autumnal flair, stir 1 teaspoon ground cinnamon into the dry mix. Want to use up some blueberries, blackberries, or other berries? Sprinkle as many as you’d like over the bottom of the baking pan or skillet and pour the batter on top. JIFFY Corn Muffin Mix 1 egg 1/3 cup milk 1 can (8.75 oz) whole kernel corn, drained 1 Tbsp. Fields also recommends sprinkling the top of the batter with a little raw sugar to give your cornbread some crunch. JIFFY Vegetarian Corn Muffin Mix or 1 pkg. Pour butter, both kinds of corn, sour cream and eggs into a large bowl. In the summer, peel 2 fresh peaches and cut them into thin wedges, toss them in 2 tablespoons of light brown sugar, and add to your cornbread. 1 cup sour cream (8 ounces) 1/2 cup butter, melted (1 stick, 4 ounces) 2 eggs (large) Directions: Preheat the oven to 375 and lightly grease a 1 2 quart casserole dish with butter. For a citrusy flavor, stir the zest and juice of 1 orange or 2 lemons or limes into the batter. But things get even better when you add your favorite fruit. You can simply stir 2 tablespoons honey into your cornbread batter to add a touch of sweetness. To layer in more savory flavor and richness, Fields recommends folding in ¾ cup of shredded sharp cheddar. ![]() Fields also recommends trying a little NOLA flair by adding a rounded ¼ teaspoon Cajun spice blend to your cornbread mix. Or, you can mix in 3 tablespoons of your favorite chile paste. You can stir in 1 cup of roasted chopped jalapeños or 1 teaspoon crushed red pepper flakes or cayenne into the batter. If you’re into heat, Fields says there are endless ways to give your cornbread a kick. Cooking Measurements 1 cup 16 Tablespoons 1/2 cup 8 Tablespoons 1/3 cup 5. Another tangy option: Add ⅔ cup of buttermilk, which also makes the cornbread super tender. Bake 15 20 minutes or until golden brown. One of the simplest ways is to bring in more flavor and depth is by adding ⅓ cup of sour cream to the batter, which makes the cornbread extra moist and a little tangy. Add in the cream style corn and sour cream, and mix to combine. In a large mixing bowl, whisk the eggs and oil together, then whisk in the milk and honey (make sure to give the honey a good mixing to combine well). No fresh corn on hand? Strain 1 (8-ounce) can of creamed corn and stir into the batter along with one additional egg. Preheat the oven to 400 F (204 C), and lightly grease an 8 x 8 baking dish with cooking spray. The best cornbread is the one that really tastes like corn-so why not add extra? Fields recommends stirring 1 cup of fresh corn kernels into the batter, which will also add pops of texture. ![]()
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