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Brenda.the.chef said:I take the jiffy box and add a can of cream corn to the recipe instead of the water. Then I dot the batter with about a 1/3 stick of butter before baking. YUM!
Brenda.the.chef said:I take the jiffy box and add a can of cream corn to the recipe instead of the water. Then I dot the batter with about a 1/3 stick of butter before baking. YUM!
Lisa/ChefBear said:What is White Box?? Is that a brand?? Just curious.
To make a moist cornbread, you will need all-purpose flour, cornmeal, baking powder, salt, sugar, milk, eggs, and melted butter. You can also add in optional ingredients like diced jalapenos or shredded cheese for extra flavor.
Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Just make sure to use a 1:1 ratio and follow the rest of the recipe as written.
The baking time may vary depending on your oven, but on average, it takes about 20-25 minutes for the cornbread to bake at 400 degrees Fahrenheit. To ensure it is fully cooked, insert a toothpick in the center and if it comes out clean, the cornbread is ready.
Yes, you can make the cornbread batter ahead of time and store it in the refrigerator for up to 24 hours. Just make sure to bring it to room temperature before baking for best results.
Yes, you can use any type of milk you prefer, such as almond milk or oat milk. Just keep in mind that the flavor and texture may vary slightly from using regular milk.