![]() The cookie is set by the GDPR Cookie Consent plugin and is used to store whether or not user has consented to the use of cookies. The cookie is used to store the user consent for the cookies in the category "Performance". This cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Other. ![]() The cookies is used to store the user consent for the cookies in the category "Necessary". The cookie is set by GDPR cookie consent to record the user consent for the cookies in the category "Functional". The cookie is used to store the user consent for the cookies in the category "Analytics". ![]() These cookies ensure basic functionalities and security features of the website, anonymously. Necessary cookies are absolutely essential for the website to function properly. Mix until combined being careful not to over-mix. Heat in the oven for 10-15 minutes at 350 ☏. In a large mixing bowl, add the corn muffin mix and the other ingredients. Reheating: Let cornbread thaw in the refrigerator overnight, or on the counter for a few hours. In a bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda and salt. Just wrap it up in tin foil to prevent it from drying out.įreezing: Wrap the cornbread tightly in foil and place in a freezer safe zip top bag, squeezing out excess air. Storing: Cornbread can be stored at room temperature for a few days.
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