![]() Allow your egg-free cornbread to cool on a wire rack for at least 10 minutes. Step five: Bake the cornbreadīake the cornbread for 15 minutes, or until the tops become golden brown. Step four: Fill the muffin tinĬarefully fill each cavity on the muffin tin ¾ full with batter, filling all 12 cavities. Use a whisk or wooden spoon to thoroughly mix the cornbread batter. Then, add your buttermilk and applesauce to the dry ingredients. In a large mixing bowl, use a whisk to mix the cornmeal, flour, brown sugar, salt, baking soda, and baking powder. Preheat your oven to 400 degrees Fahrenheit and grease your muffin tin with cooking spray or use 12 liners.
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