This is some of the best corn bread I have ever had. Trust me!
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 Serving (1210g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- Preheat oven to 350 degrees
- In a large mixing bowl add Jiffy Mix, Milk, Eggs, Creamed Corn and Diced Jalapeno. Stir until completely mixed.
- Grease a 9 x 13 pan and pour mixture into it.
- Cook for about 35-40 minutes or untill it starts to form. Sprinkle Shredded Cheese on top covering it all and cook until cheese has browned and starting to crisp.
Substituting canned whole kernel corn for creamed corn reduces moisture drastically and creates a crumbly, dense loaf instead of a custard-like interior. Bakers should evaluate their baking vessel carefully. A heavy 9x13-inch cast-iron pan yields a much darker crust than glass or thin aluminum. Preheating that metal inside a 350-degree oven provides immediate thermal shock, searing the bottom batter on contact.
Pairing Partners
Chili featuring high acidity cuts through the dairy fat present in the cheese topping. Vinegar-based pulled pork also balances the inherent sweetness of packaged corn muffin mixes. Avoid serving this bread alongside heavily sugared baked beans. The palate requires savory contrast against capsaicin heat.
Chemical Interactions
Dairy proteins and reducing sugars undergo the Maillard reaction under heat. This produces the browned, crisp cheese layer. Meanwhile, moisture from the creamed corn interacts with the chemical leaveners inside the packaged mix. Carbon dioxide gas expands within the starch matrix, yielding a high rise despite heavy mix-ins.
