![]() Place cornbread in a greased muffin tin, mini muffin tin or 2-quart casserole dish. Heat at 350 degrees until warmed through. Combine cornbread mix, egg and butter in a mixing bowl. Reheat: To reheat frozen cornbread remove the plastic wrap and then loosely wrap in aluminum foil. You can freeze this cornbread up to two months. ![]() Leftovers: If you'll eat it soon, simply store this bread in an airtight container in the refrigerator for up to three days.įreeze: You CAN freeze this cornbread! To do so, wrap tightly in plastic wrap and store in a heavy-duty freezer bag. It's perfect on its own but over the top delicious topped with butter or a dollop of sour cream! It's also delicious topped with green onion for a little extra color and flavor! Storage Add in the 2 boxes of Jiffy Corn Muffin Mix and stir until. Add in the sour cream, cream style corn, diced chiles, and most of the cheddar cheese (save a pinch of the cheese if you want to sprinkle some on top) and mix until combined. In a large mixing bowl, whisk the eggs and oil together. You could also serve it on New Year's Day with Hoppin' John and collards for good luck. Lightly coat a nonstick 8 x 8 pan with cooking spray. Like I mentioned earlier, I like to eat my Mexican cornbread with regular chili or white chicken chili but it is the perfect side dish for any number of meals. Use cream style corn instead of regular corn.Substitute buttermilk for the milk in the recipe.Use a cast iron skillet instead of a baking dish (watch for doneness.). ![]() Cornbread mix is the key ingredient to making this cornbread casserole a success.
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