In today's video Jill shows you how to make a moist and tasty cornbread filled with lots of wonderful ingredients. Easy to put together with her copycat Jiffy cornbread mix. Left-overs can be easily frozen. Vegan!
Recipe for Jill's Crazy Cornbread:
1 recipe of my copy cat jiffy corn bread mix
1/2 15 oz. can cream corn
1/2 cup frozen thawed corn
¼ cup jalapeno peppers, finely diced
3/4 cup shredded cheddar cheese (I used Violife brand)
¼ cup black olives, coarsely chopped
1 cup plant-based milk
2 teaspoons vinegar
1/4 cup vegetable oil, or melted margarine
Preheat the oven to 350°F
Combine all of the ingredients in a large mixing bowl. Mix until just combined, using a folding technique. Do not overmix.
Pour into a greased 8"x 8" or 9" x 9" baking pan. Smooth out.
Bake for approximately 50-60 minutes until slightly golden on the edges.
Check for doneness by using a toothpick placed in the center of the cornbread. If the toothpick comes out clean, the cornbread is done and can be removed from the oven. If the toothpick comes out with a bit of dough on it, return to oven and bake for another 2-3 minutes and check again until the toothpick comes out clean.
Serve warm. So delicious and moist!!
RECIPE FOR COPYCAT JIFFY CORNBREAD MIX: [ Ссылка ]
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