![]() Let it sit at room temperature for 30 minutes before serving. Place parchment paper in between the layers to avoid them from sticking together. Slice your cornbread accordingly and transfer it to a Ziplock bag or an air-tight container. Cornbread lasts up to 2 days at room temperature, and up to a week in the fridge. ![]() How to Store Aunt Jemima CornbreadĮasy: place it in an air-tight container and store it at room temperature or in the fridge. Or, you know, you can just devour it on its own with a generous slathering of butter, jam, or jelly. It’s two comfort foods merged into one lip-smacking meal. That’s why it’s best paired with soups and stews.Ĭhili is the perfect example! Dipping cornbread into chili brings a different kind of satisfaction. ![]() What to Serve with CornbreadĬornbread’s tender and moist consistency makes it an ideal candidate for dipping. Milk: It makes your cornbread incredibly moist and creamy.Įgg: You only need one! But that one egg will make your cornbread ultra-light and fluffy. Just make sure to adjust the amount of flour accordingly. If you want the corn flavor to shine, add more cornmeal. You can also experiment on the ratio to get a different result. Good thing it’s very easy to remember – 1:1! This ratio gives your cornbread the perfect balance of flavor and texture: super corny and crumbly! You can never go wrong with bacon.įlour and Cornmeal: Again, the ratio between the two is key. Vegetable Oil: It’s what makes cornbread so moist and tender! Vegetable oil is excellent, but for an even richer flavor, go for bacon grease. Just mix until the ingredients are well-combined.įor maximum corn flavor, add corn kernels into the batter! Whether it’s fresh kernels or canned, you can’t go wrong. This can make your cornbread tough and dry. A few baking tips:ĭon’t overmix the batter. Pour the batter into lined muffin cups and bake for 15 to 18 minutes at 425 degrees Fahrenheit. How to Make Aunt Jemima Cornbread Make Muffins: Just 30 minutes from start to finish! It’s exactly what every busy mom needs. The key to the best cornbread recipe is the ratio between cornmeal and flour, and this recipe has definitely knocked it out of the park.īest of all, this recipe is so darn easy to make. It’s incredibly rich and creamy with a hint of sweetness. It isn’t dense or dry, just tender and crumbly. The consistency hits all the right notes. This one can be found on the back of the Aunt Jemima Corn Meal package, and it’s spectacular. There’s no need to search high and low for the perfect cornbread recipe. Apart from the on-point flavors and textures, it also comes together in just 30 minutes! Aunt Jemima Cornbread Recipe When you are ready to eat, simply defrost it in the microwave or in the air fryer.If you’re looking for the best cornbread recipe there is, look no further.Īunt Jemima’s is the one to beat. Just ensure they have cooled down completely before freezing. It can also be stored in the freezer in ziplock bags. Leftover cornbread can be stored at room temperature for 2-3 days in an airtight container or in a bread box. Also, depending on the size of the air fryer, you may be able to cook a larger or smaller batch of cornbread muffins. It can be made in any type of air fryer, be it basket style or tray style, or any size.ĭepending on your air fryer, the cooking time may vary by a minute or two. I have made this cornbread from Jiffy corn muffin mix in the Instant Vortex Plus air fryer. Sweet - if you want them sweeter, add a tablespoon of sugar to the mix.Spicy - add chili pepper flakes or jalapenos while cooking to imbue heat into the cornbread muffins. ![]() This cornbread muffin recipe is suitable for vegetarians and has no eggs. However, this can make the muffins sweeter. Banana puree - a quarter cup of pureed banana can be used to replace one egg in the recipe.Apple sauce - a quarter cup of apple sauce can be used to replace one egg in the recipe.Flaxseed meal - you can mix a tablespoon of ground flaxseed with 3 tablespoons of water and add to the mix.You may not want to skip the oil but use melted butter if you prefer. A few substitutes can be used instead of yogurt. To make eggless cornbread muffins, I have used plain yogurt and oil which helps in binding.
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