![]() ![]() Place cast-iron skillet into 350-degree oven and cook for 20 minutes.When skillet is piping hot, add batter to skillet.In cast-iron skillet, melt 2 tablespoons of palm oil shortening.Add corn kernels to batter and stir to mix.Cut corn kernels off of one ear of fresh corn, uncooked.Prepare muffin batter completely as described above.Bake at 400 degrees for 25-30 minutes, taking care not to over bake.Pour cornbread batter into dish, and sprinkle with remaining 1/4 cup of cheese. ![]() Add 2 heaping tablespoons of minced picked jalapenos (or fresh), and 1/4 cup of the cheese to the cornbread batter.Prepare corn muffin batter completely as described above.Got allergies or restricted diet? ( We do.) Check out my recipe for Gluten-Free, Dairy-free, Egg-free Never-Know-It Cornbread! Stir until blended, and pour into muffin tins. Mix all the wet ingredients into your muffin mix. *I never seem to have buttermilk on hand, so I do the old substitution of just under one cup of milk + 1 tablespoon plain white vinegar. If you have doubled or tripled your recipe, scoop out two cups of mix for each batch you’re making. ![]() If not using immediately, store mix in an air-tight container for three months. The muffin mix can be doubled or tripled.
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