![]() ![]() Make it sweet. I like my cornbread casserole on the more savory side, but that doesn’t mean you have to agree.This can lead to a tough, dense cornbread casserole. Mixing too much can cause the glutens in the mix to overdevelop. Mix in the cornbread mix just enough to incorporate. Lining the pan with parchment paper is another option. Unless you want your cornbread casserole to glue itself to the bottom of the baking pan, be sure to grease it liberally with butter or baking spray. Following these simple tips and tricks really makes a difference. This casserole is incredibly easy to make but that doesn’t mean you don’t have to pay attention to the fine print. When you’re ready to enjoy, transfer it to a baking dish, cover with aluminum foil, and bake at 350☏ for about 7-10 minutes or until heated through. Allow it to cool completely before sealing it in an airtight container and storing it in the fridge. ![]() If you need to make it ahead, that’s fine as well. It’s just better fresh and so quick and easy to make that you actually can wait until the last minute. Personally, I like to make this casserole the day I plan on serving it. Pour the batter into the prepared pan and bake for 35 to 45 minutes.Ĭan You Make Jiffy Cornbread Casserole In Advance? Whisk together the egg, sour cream, butter, and salt, and then stir in the sweet corn and cream-style corn. Preheat the oven to 350 ☏ and grease an 8 X 8-inching baking pan. Be sure to scroll to the recipe card below for more detailed instructions. This incredibly simple cornbread casserole only takes 15 minutes (or less for the skilled baker) to throw together and pop in the oven.
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