Unless you like sweet,
dripping in butter so it runs down your cheek, chin, and sleeve cornbread,
then turn away from this post.
……it is not for you.
But, for those who dare to dine on this fine Southern staple,
roll up your sleeves.
in a quick-15….
…..the butter is gonna be a drippin.
One cornbread mix (…I used Jiffy)
1/3 cup milk
1 tablespoonful white sugar
1/8 teaspoonful baking powder (not soda)…I used Clabber Girl.
Step 1: Set oven to preheat…to 400 degrees F.
The oven needs to be nearly to 400 before you stir up the batter.
Gather all your ingredients and kitchen items.
I spray my pan with non-stick spray. Not the olive oil or baking varieties. Just plain original.
Step 2: If the oven is at least 350 degrees, then start HAND mixing (no electric on this one).
Once you start mixing, it is important to stay with it until the pan is in the oven.
Let’s get started.
Dump all of the mix in a bowl.
Add the egg and beat it on one side of the bowl.
Then slowly add the milk to the egg. When the egg and milk are stirred together, stir in the rest of the mix.
Step 3: Add secret ingredients
Stir in 1 tablespoonful of white table sugar…..
Then sprinkle the 1/8 teaspoon of baking POWDER over the batter…and FOLD (gently stir) it in….careful not to over mix.
Step 4: Get your speed on
Quickly, pour the batter into the baking pan….yes…scrap the sides to get every drop.
And, pop it into the oven…..push it all the way to the back.
Do this in one swoop. The baking powder will first react when it comes in contact with moisture and react more with heat. I try to get the two working together.
Step 5: Uuuuuum.
Is Jiffy good without the extra steps? Yes.
Then, why do them? We prefer a sweeter cornbread and one that is as light as possible. Although the mix already has baking powder in it, the addition of just a little more seems to result in a lighter cornbread.
Did this challenge go over the 15 minute limit? Yes, by two minutes. My bad.
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