Eat it for breakfast with a slab of butter, creamy scrambled eggs and sausage on the side, or pair it with your dinner alongside collard greens or our classic chili. We love this cornbread so much, we'll serve it practically anytime of day. We paired this side with whipped honey butter to really bring out the sweet flavors of the cornbread, but the options don't stop there! Feel free to top these squares with plain butter, a drizzle of honey, or our Texas cinnamon butter if you really want to get fancy. Mix the melted butter in last and whisk until the mixture is smooth. Then whisk in the eggs, honey, and buttermilk. Whisk the cornmeal, flour, baking powder, salt and cinnamon together in a large bowl. Sure! Simply divide your batter equally into greased muffin tins and follow the same baking instructions, but keep an eye on them to make sure you don't overbake. Grease your muffin pans, or spray with nonstick cooking spray. Mix in salt, sour cream, cinnamon, vanilla. The sour cream makes this cornbread extra moist, but if you don't have any, you can also use Greek yogurt in place of the sour cream (a honey-flavored Greek yogurt would also give an extra-sweet boost to compliment the pumpkin flavors). 1 Box Jiffy Mix 2 eggs 1/4 cup vegetable oil 1/2 teaspoon salt 1/2 cup sour cream a dash of cinnamon a drop of vanilla flavoring 3 tablespoons of sugar 1. Step three: Pour the mixture into an 8×8 dish and bake for 40-45 minutes or until the top turns golden brown. Savory Ideas Add 1 cup sour cream to the batter to make the cornbread more moist and a. ![]() Mix the ingredients just until everything is incorporated. Start with one ( 812 - ounce ) box of Jiffy corn muffin mix. Make a well in dry ingredients and add sour cream, egg, and melted butter. Mix together flour, cornmeal, sugar, baking powder, baking soda, and salt. ![]() Step two: In a large mixing bowl, stir together Jiffy corn muffin mix, egg, creamed corn, whole kernel corn, sugar, and sour cream. How to make sour cream cornbread: Preheat oven for 400 degrees F. Bake uncovered for 45-55 minutes or until lightly browned. In a large bowl add the corn muffin mix, corn, creamed corn, sour cream, and melted butter. Spray an 8×8-inch baking pan with non-stick cooking spray. ![]() Ready to dive into one of our fav fall sides? Read on to find out some of our top tips for whipping up this fast and easy dish:Ĭan I substitute the sour cream for anything else? Step one: Preheat the oven to 350 degrees F. Preheat the oven to 350 degrees Fahrenheit. Classic cornbread gets an autumn upgrade with the addition of pumpkin puree and warming spices like cinnamon and nutmeg, making it an ideal side for your fall dinner (or a late night snack all on its own!) Buttery and crumbly with a hint of sweet from the pumpkin, this best-of-both worlds side is a perfect pairing for practically any meal, anytime of day. Cornbread is a crumbly, savory side we love anytime of the year, but when we're hungry for fall flavors, we turn to this pumpkin cornbread.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |