10 Mix-Ins for Classic Cornbread - Martha White® (2024)

FAQs

10 Mix-Ins for Classic Cornbread - Martha White®? ›

Enriched Degerminated White Corn Meal And Enriched Bleached Flour (Degerminated White Corn Meal, Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Dextrose, Canola Oil, Leavening (Baking Soda, Sodium Aluminum Phosphate, Calcium Phosphate), Buttermilk, Salt, Contains 2% Or Less Of: Guar Gum.

Enriched Degerminated White Corn Meal And Enriched Bleached Flour (Degerminated White Corn Meal, Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Dextrose, Canola Oil, Leavening (Baking Soda, Sodium Aluminum Phosphate, Calcium Phosphate), Buttermilk, Salt, Contains 2% Or Less Of: Guar Gum.

One of the simplest ways is to bring in more flavor and depth is by adding ⅓ cup of sour cream to the batter, which makes the cornbread extra moist and a little tangy. Another tangy option: Add ⅔ cup of buttermilk, which also makes the cornbread super tender.

Whisk eggs in medium bowl. Stir in milk, oil, corn meal mix, flour and sugar until smooth. Batter should be creamy and pourable.

Add the egg, sour cream, and milk to a large mixing bowl and beat to combine. Add the muffin mix and stir just until blended.

Ways To Upgrade Cornbread Mix

To personalize the cornbread, the box also features this tip: Mix in 1 cup shredded Cheddar, 1 (4-ounce) drained can chopped green chiles, and 1/4 teaspoon cayenne before baking for a zesty spin.

We recommend allowing cornbread batter to sit for 10 to 15 minutes before baking, so if you prefer, you can delay heating the oven until you make the batter. 2Melt the butter, and then set aside to cool slightly.

Can I substitute water for milk in cornbread mix? Yes, you can, but it may result in a less rich flavor. If you're out of milk, try using cream or half-and-half, evaporated or powdered milk, or even plain yogurt. If you have dietary restrictions, try soy milk or oat milk.

The most common theory is a change in cornmeal itself. Until early in the 20th century, Southern cornmeal was made with sweeter white corn and it was water-ground. When industrial milling came along, that changed. The steel-roller mills used yellow corn that was harvested before it was ripe, so it had less sugar.

Avoid over-mixing the batter.

Cornbread batter should still be lumpy when you put it in the oven. If you are mixing it until it's smooth like cake batter, that could be the cause of your crumbly cornbread!

Can you use mayo instead of milk in cornbread? ›

As shocking as it may seem, mayonnaise is a perfect substitute for milk when making cornbread for the lactose intolerant.

“JIFFY” mixes can also be prepared with water or plant-based milk alternatives like soy, almond or coconut milk.

Add Fresh or Frozen Fruit to the Batter

Add strawberries to chocolate muffins. You can even experiment with crushed pineapple and mandarin oranges to add a citrus twist to your favorite muffins. We recommend adding 1/2 to 1 cup of fresh or frozen (thawed and drained) fruit. Gently fold into the batter.

The black specks are simply naturally dark pieces of the pericarp (skin) of the corn, where the tip of the kernel attaches to the cob. The color of the specks will vary by crop and year. They are the same as those commonly seen in hard taco shells, corn or tortilla chips, cornmeal, and natural whole corn products.

Enriched Bleached Flour (Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid). Raw flour is not ready-to-eat and must be thoroughly cooked before eating to prevent illness from bacteria in the flour. Do not eat or play with raw dough; wash hands, utensils, and surfaces after handling.

INGREDIENTS: DEGERMINATED WHITE CORN MEAL, NIACIN*, REDUCED IRON, THIAMIN MONONITRATE*, RIBOFLAVIN*, FOLIC ACID*. Not a significant source of saturated fat, trans fat, cholesterol, total sugars, added sugars, vitamin D, calcium, and potassium.

Enriched Bolted White Corn Meal And Enriched Flour And Enriched Degerminated White Corn Meal (Bolted White Corn Meal, Wheat Flour, Degerminated White Corn Meal, Malted Barley Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Leavening (Baking Soda, Calcium Phosphate, Sodium Aluminum Phosphate), ...

Martha White Apple Cider Flavored Muffin Mix, (Pack of 12)

Though you may notice a slight difference in texture, you can definitely substitute water for milk when preparing our muffin mixes! Thank you for your feedback!