I grew up with Jiffy Corn Muffin Mix. You could always find one or two boxes in the pantry of our family. My mother made corn bread with chilli and transformed it in Muffins for breakfast in summer. It was one of the first baked goods that I made myself.
Years later I realized that the convenience and the nostalgia, while the taste and texture are able to be too short. I started experimenting with the boxed mix and adding additional eggs, butter or even a small sour cream to improve them. After all, I started to make new things from scratch, which was far superior, but I could never really get my children on board.
My children don’t quite understand corn bread. It looked like cake, but it wasn’t cute and the texture was a little too crumbly and dry for her spoiled, scratched birthday cake palate. It all changed when I started doing Ina Gartens Saurer cream corn bread. She has a few versions of the recipe, but my favorite is in her book. Make it ahead.
Simply recipes / Molly Adams
Why I love Ina’s acute cream -corn bread
The way you bake corn bread makes it so special. Instead of a pan, a cake pan or a muffin form, Ina indicates the readers to bake the dough in two loafs. Laib pans make it easy to cut into slices and the higher increase prevents it from drying it out.
As soon as it is baked, I love cutting it and roasting for breakfast. It’s fantastic with a little butter and blueberry jam. The breads remain fresher than traditional corn bread.
In addition to its unique shape, the heavy sour cream dose contained in the dough gives this corn bread a texture and a taste in contrast to any other recipe. With three quarters of a cup of sour cream and 1 1/4 cups of whole milk, the ratio of ingredients from wet is closer than in most corn bread recipes. The result is a moist texture and a rich, spicy taste.
Simply recipes / Molly Adams
When choosing dry ingredients, search for medium -sized yellow corn flour. I like Bobs Red Mill version. It is okay enough to avoid Grit, but rough enough to deliver a rustic crumb. It also has a more authentic corn taste that bite through the biting.
With regard to variations, I usually keep it clear depending on the meal. Sometimes, however, I fold two cups of grated sharp cheddar, a cup of corn and half a cup of sliced inserted jalapeños for one kick.
My bread usually lasts about 45 minutes to bake, but my oven tends to run on the cooler side. As soon as I cool down, I think a loaf for snacks and wrap the other in parchment and film before I freeze for a later date. When I’m ready to use it, I let it thaw it in the fridge overnight and warm it into the toaster in the toaster.
While we go into the holiday season, this is a great recipe for filling corn bread. You can produce the bread in advance and stow you in the freezer until it is time to put together the classic Thanksgiving page.
Simply recipes / Molly Adams
