Fast easy and quick cornbread.
It is nice to have an expensive mix for cornbread in the cupboard, my problem is usually when I am out of the mix is when my craving for cornbread is the worst.
In such cases I simply grab my hotcake mix, measure out a cup, grab my bulk cornmeal, measuring out another cup, and measure out the rest of the ingredient as the mix would say for a 2 cup batch.
Now I just gotta doctor my mix, I will add maybe 2 Tbsp of butter, maybe 2 hot peppers plus or minus the seeds, 2 eggs, and for the liquid I use milk instead of the requested water.
I usually make my cornbread in the morning right after I have cooked my breakfast taking advantage of the skillet still warm and oiled from doing the breakfast meat. Why dirty another pan, the skillet is there and ready to go. Just pour the batter in the skillet, and set it in a 350 f. oven for maybe about 20 min.
When done simply turn the cornbread out on a large dinner plate, and let it rest for a bit before slicing it up. If you want to show off the golden brown top crust then simply turn the cornbread in the dinner plate onto another dinner plate so the top will have that beautiful golden brown.
This way I can snack on fresh cornbread all day long!
1 cup hotcake mix*
1 cup cornmeal
2Tbsp butter
2 hot peppers chopped fine
2 eggs
milk to make batter.
Hotcake mix from scratch.
2 cups flour
1 Tbsp baking powder
2 Tbsp sugar
1 tsp baking soda
1/4 tsp salt
2 eggs
2 Tbsp oil
and milk to make the batter.
Mix all the dry ingredients together well, stir in the oil followed by the eggs, then as all has been mixed as well as it will absorb, begin stirring in the milk in the mix in small amounts till all is smooth, too thick of a batter will have cakes that will be way too thick, too runny of a batter and the cakes will stay thin.
For times when you need some cheering up, instead of milk try maybe 1-2 cups of applesauce in the mix instead of milk. (This will give a little extra to the cornbread,) When making the applesauce hotcakes, just by them selves I will add 1/2 rsp of cinnamon, and 1/2 tsp of allsoice, for additional kickers.
In such cases I simply grab my hotcake mix, measure out a cup, grab my bulk cornmeal, measuring out another cup, and measure out the rest of the ingredient as the mix would say for a 2 cup batch.
Now I just gotta doctor my mix, I will add maybe 2 Tbsp of butter, maybe 2 hot peppers plus or minus the seeds, 2 eggs, and for the liquid I use milk instead of the requested water.
I usually make my cornbread in the morning right after I have cooked my breakfast taking advantage of the skillet still warm and oiled from doing the breakfast meat. Why dirty another pan, the skillet is there and ready to go. Just pour the batter in the skillet, and set it in a 350 f. oven for maybe about 20 min.
When done simply turn the cornbread out on a large dinner plate, and let it rest for a bit before slicing it up. If you want to show off the golden brown top crust then simply turn the cornbread in the dinner plate onto another dinner plate so the top will have that beautiful golden brown.
This way I can snack on fresh cornbread all day long!
1 cup hotcake mix*
1 cup cornmeal
2Tbsp butter
2 hot peppers chopped fine
2 eggs
milk to make batter.
Hotcake mix from scratch.
2 cups flour
1 Tbsp baking powder
2 Tbsp sugar
1 tsp baking soda
1/4 tsp salt
2 eggs
2 Tbsp oil
and milk to make the batter.
Mix all the dry ingredients together well, stir in the oil followed by the eggs, then as all has been mixed as well as it will absorb, begin stirring in the milk in the mix in small amounts till all is smooth, too thick of a batter will have cakes that will be way too thick, too runny of a batter and the cakes will stay thin.
For times when you need some cheering up, instead of milk try maybe 1-2 cups of applesauce in the mix instead of milk. (This will give a little extra to the cornbread,) When making the applesauce hotcakes, just by them selves I will add 1/2 rsp of cinnamon, and 1/2 tsp of allsoice, for additional kickers.
