![]() ![]() Because this cornbread contains cheese and corn, you’ll need to store it in the fridge. .Use the toothpick test to check for doneness. If a toothpick inserted into the center of the cornbread comes out clean, or with just a bit of moist crumbs sticking to it, it’s good to go. .You’ll also want to adjust the baking time depending on the dish you’re using. Here’s a simple guide: .Whichever equipment you choose, be sure to grease it well. The oil or butter will add moisture to the cornbread and form a crisp crust around the edges. . ![]() Want a crispier crust? Take a tablespoon of oil and briefly heat it in a pan. Pour and spread it into the greased pan before adding the batter. .If you want more heat to your cornbread, leave the jalapeno seeds and ribs on. .Otherwise, you won’t get that lovely cornbread consistency. .Do not over-mix the batter. Stir in the cornbread mix just until the mixture is moistened. .You can also use Anaheim peppers or chipped sweet bell peppers for a milder cornbread. Removed the seeds and the ribs to tone down the spiciness. ![]()
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