|
You know bread makers often add gluten to their flour to make their bread lighter. Wonder how this would work making cornbread??? Will have to try it out and let you know..Except hubby usually prefers his more dense.
|
I am a southern lady. Please don't give me cake & call it cornbread. LOL
|
You could try using 2 boxes of Jiffy Cornbread and 1 box of Jiffy yellow cake mix, using the ingredients listed on all of the boxes. Bake according to the directions on the cornbread. This is a pretty easy recipe and I understand it was similar to the cornbread that Tippin's Restaurant used to have.
|
Originally Posted by ploverwi2
You might like this one. I have had it for some time from a friend.
SWEET AND LIGHT CORNBREAD INGREDIENTS: 1 cup cornmeal 1 cup flour 1 1/2 tbsps baking powder 1/2 cup sugar 1 tsp salt 1 1/2 cups milk 2 eggs, beaten 1/4 cup butter, melted METHOD: Pre-heat oven to 450 degrees F. In a large mixing bowl, sift together cornmeal, flour, baking powder, sugar and salt. Whisk milk, eggs and butter into the dry ingredients. Continue to blend until all lumps are removed, taking care not to over-whip. Spray an 8-inch-square baking pan with vegetable spray or lightly grease with butter. Pour batter into the greased pan and bake 20-25 minutes. NOTE: 1/2 cup fresh kernel corn and 1 tbsp chopped jalapenos may be added to this recipe for an interesting twist. Pat |
| All times are GMT -8. The time now is 05:17 PM. |