![]() ![]() ![]() My Kitchen is a place where I can turn on my favorite music, pour myself a cocktail or glass of wine, and create a tasty masterpiece. As I got older, cooking not only became my passion but also my therapy as I went through various trials. I can remember watching in amazement as my mother skillfully prepared many southern and international dishes, which later led me to become curious about recreating the same outcome. I grew up in south Florida, which is a melting pot of various cooking styles and had access to every type of soul food, seafood, and Caribbean food you can think of. It is my belief that our mothers and grandmothers should not be the only people in the family that are able to make delicious meals that are full of flavor and love. My goal is to inspire millennials to become more comfortable in the Kitchen. My name is Shauntay and I am a self-proclaimed “Glam greedy girl” who is on a mission to share my passion for cooking with millennial women all over the world. Wrap the cornbread with a damp cloth then warm it in the microwave for up to 2 minutes or in a preheated oven Put your leftover cornbread in an airtight container and put it in the fridge for 3 to 5 days, for extended periods then put it in a zip lock bag and then into the freezer for 1 to 3 months. Preheat your pan at the same time as the oven, preheated baking pan helps the cornbread not to stick to the pan.If you are not on a tight budget for time then soak your cornmeal mixture in buttermilk at room temperature ahead of time, it can be for a minimum of 2 hours to more.Add an extra fat to your cornbread batter to make it less crumbly, great source of fat would be melted butter, vegetable oil and egg yolks.Hacks for making corn bread with jiffy cornbread mix with creamed corn Remove from oven, and allow it to rest for 5 minutes.Bake for 35-45 minutes or until done and golden brown on the top (test with a toothpick if in doubt ).Spray a large, deep baking dish ( I used a 9x 12 sized dish ) with nonstick baking spray.In a large bowl combine two boxes of Jiffy mix, eggs, buttermilk, creamed corn, sugar, and melted butter – mix well.How to make Moist jiffy cornbread mix with creamed corn Butter: Please ensure that you melt your butter for better mixing with other wet ingredients.I only used 1 tablespoon of white sugar but you can adjust this to suit your sugary taste preference. Sugar: I used white sugar but you can use brown sugar instead at a 1:1 ratio.Creamed corn, In this recipe, I used canned creamed corn but you are welcome to use homemade creamed corn.Buttermilk: If you don’t have buttermilk, just add about a tablespoon of white vinegar or freshly squeezed lemon juice to a cup of regular milk and allow it to rest for 5 minutes.Large eggs at room temperature will expand under heat to give the cornbread volume and bind it together.It saves time, of having to measure ingredients. Jiffy Cornbread mix: This mix can be easily found in your grocery store, it’s basically a mixture of traditional cornbread dry ingredients mixed together. ![]()
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