It’s right at home as a side for Thanksgiving, Christmas, Easter, Sunday Supper, casual lunches and BBQ’s.
To take it over the top, add a drizzle of honey – it’s an experience worth trying at least once! And served like this, it’s definitely worthy of serving by itself – at book club, as a snack, afternoon tea with friends.
#Jiffy cornbread with corn kernels how to#
You’ll love how it comes out with crunchy buttery edges, that beautiful golden brown top and how moist it is on the inside! How to serve cornbreadĬut it into pieces – large or small – and serve it warm if you can so the butter melts and oozes into the bread. It’s as simple as:ĭollop butter into hot skillet, then once it melts, pour batter in then bake until golden! Cornmeal is sold incorrectly labelled as “polenta” in most stores in Australia! Polenta is actually an Italian side dish which is made using cornmeal.Īnd here’s how to make it. Ordinary canned corn kernels won’t workĬornmeal – ground from dried maize, these yellow grains add flavour and a hint of the signature tiny “crunch” to cornbread. Because cornbread is a generic all-round crowd pleaser that has a place at any meal – and it’s super quick to make!!Ĭanned creamed corn is the key ingredient here. Dunked into slow cooked stews.Īnd also to take to gatherings when I’m told “not to bring anything” or where I’m not specifically told what to bring, what others are bringing or if there’s a theme. As a snack or for afternoon tea – because it’s got more flavour than just plain bread rolls.
As a side dish for a meal (especially Southern themed, like alongside Pulled Pork). This cornbread regularly makes an appearance all year round for a variety of purposes. Rarely do I say my recipes are the BEST version in the world! (Because who is to say one’s Chocolate Cake or one’s Meatloaf or Chili is the BEST in the world?). OK, it sounds like I’m totally bragging – but let me have just this one. I don’t want to brag, but I am known for my cornbread. Want the muffin version? Here it is! Cornbread recipe To-die-for Cornbread! Crispy edges, it’s soft on the inside, savoury with a touch of sweet and so moist, you don’t need butter to scoff it down (but who in their right mind would skip butter…?) This is quick cornbread recipe that will be on your table in 30 minutes.
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