![]() You could easily serve this Thanksgiving morning with bacon for breakfast. It will give you a crispy, salty crust that will make your head spin. You’ll love it! And use your cast iron pan. But you could use peaches, canned, fresh or frozen. And it’s so good-looking! Deep purple against that soft yellow is just lovely. Other than those pointers it’s pretty simple. If you’re wondering why I didn’t use frozen it’s because I think they would start defrosting while folding them into the mix and their juices would turn the batter purple. And, of course, be very gentle when stirring them in and keep the mixing down to a bare minimum. Just make sure the berries are well-drained after softly rinsing them well in a colander. Since I won’t pay $6.00 for that little, crappy container of fresh blueberries at the grocery store I opted for canned blueberries in a light syrup. I thought, “I can do this and do it my way.” So I did. A firm embracer of “waste not, want not”, I tasted it. I wasn’t going to even try the cornbread because of the blueberries but she had purchased these things at Whole Foods and probably paid $9.00 for that little chunk of bread. I had been feeling puny so the soup really hit the spot. I’m not one to put any kind of fruit in cornbread…I had always thought that just ruined it until this week when my friend Janey brought over some soup, blueberry cornbread and a HUGE dark chocolate candy bar studded with almonds. To cut some of that heat I wanted a rich, sweet cornbread. Since this pot was only for Jimmy and me I made it much spicier than usual adding more vinegar and quite a bit more red pepper flakes. And resting on top of my greens I wanted a thick chunk of cornbread. I wanted collards for dinner, masses of thin, green ribbons slow simmered in a gorgeous pot likker seasoned with bits of smoked ham, chopped onion, vinegar and red pepper flakes. ![]() If you prefer sweet cornbread, add some more sugar, brown sugar or honey and vanilla.Ĭornbread can be baked or made in a skillet on the stove top.Ever had cornbread that’s so darned rich it’s really corn CAKE? Well, that’s what I made the other night. In this way your cornbread or muffins will be less crumbly and gritty and not too dry.ĭepending on your preferences, you can add some grated cheddar cheese, creamed corn, jalapenos, chilies, pimiento, chopped onion or zucchini to the “Jiffy” Cornbread Mixture. ![]() Add 4 more tablespoons of oil or melted butter to the mix and let the better stand for about 20 minutes so that cornmeal absorbs moisture. If you are wondering how to make the cornbread extra moist, I’ll share few tips with you. You just need to add 1 egg and 1/3 cup of milk (buttermilk, Greek yogurt or sour cream) to the mixture. In this way you can make your cornbread, corn muffins, casserole, stuffing (dressing), pudding, quiche, waffles, pancakes of fritters in no time. Use this homemade mixture in any recipe that is calling for a box of Jiffy Corn Muffin Mix. You just mix yellow cornmeal with all-purpose flour, baking powder, sugar, salt and oil, put it in a glass jar and keep in refrigerator or store in zip-lock bags in your freezer. “Jiffy” Cornbread Mix is one of those things you can make from scratch so easily at home if you don’t have the store-boght box at hand.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |