It has to be simple and able to make into muffins. Tired of scraping corn bread out of a pan! I've tried Jiffy, Martha White and both are bland and they fall apart. The attempts I've made have resulted in flavor-less muffins that crumble instantly. Thanks!
My neice makes corn casserole and it's Da Bomb....this looks like it...
http://allrecipes.com/Recipe/Corn-Casserole-III/Detail.aspx
You could probably do muffins with it.
Try the Trader Joe's corn bread mix - its awesome! I've made it as in an 8x8 pan or as muffins
works great!!
Good luck.
I use Jiffy, or Marie Calanders. Jiffy is my go to mix though. Mine never crumbles. For every box I make I use an extra egg, I also add vanilla and pepper for flavoring.
While any 10-inch ovensafe skillet will work here, our first choice (for both tradition and function) is a cast-iron skillet. Avoid coarsely ground cornmeal, as it will make the corn bread gritty.
Serves 12.
Ingredients
2 1/4 cups cornmeal
2 cups buttermilk
1/4 cup vegetable oil
4 tablespoons unsalted butter , cut into pieces
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
2 large eggs
Instructions
1.
1. Adjust oven racks to lower-middle and middle positions and heat oven to 450 degrees. Heat 10-inch ovensafe skillet on middle rack for 10 minutes. Bake cornmeal on rimmed baking sheet set on lower-middle rack until fragrant and color begins to deepen, about 5 minutes. Transfer hot cornmeal to large bowl and whisk in buttermilk; set aside.
2.
2. Add oil to hot skillet and continue to bake until oil is just smoking, about 5 minutes. Remove skillet from oven and add butter, carefully swirling pan until butter is melted. Pour all but 1 tablespoon oil mixture into cornmeal mixture, leaving remaining fat in pan. Whisk baking powder, baking soda, salt, and eggs into cornmeal mixture.
3.
3. Pour cornmeal mixture into hot skillet and bake until top begins to crack and sides are golden brown, 12 to 16 minutes. Let cool in pan 5 minutes, then turn out onto wire rack. Serve.
1 cup corn meal or corn flour (corn flour is sometimes found with the ethnic foods labeled "harina mais")
1 cup all-purpose flour (can be white or whole wheat, just not self-rising)
1/4 cup sugar or honey
1/4 cup melted butter (not margarine)
1 egg
5 tsp baking powder
1/4 tsp salt
1 cup whole milk or buttermilk
Sift together dry ingredients and add milk, butter, and eggs. Bake in a greased cast iron skillet at 375 until golden brown.
Sweet Fluffy Cornbread
1 box Jiffy cornbread
1 box Jiffy yellow cake mix
1/2 c. water
1/2 c. milk
2 eggs
1/4 c. oil
Instructions
1. Bake in greased 8 x 8 inch pan.
2. Bake 30 minutes at 350 degrees.
3. For muffins - fill liners or muffin tin and bake 20 minutes at 350 degrees.
4. Check w/ toothpick, make sure toothpick comes out clean, no batter.
If you can't find Jiffy Cake Mix then use 9oz of any brand yellow cake mix. Make sure you measure 9oz - typical cake mixes are 11oz.
