Fluffy and delicious cornbread that goes great with any dish!
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
Combine corn, cornbread mix, pancake mix, evaporated milk, sugar, oil, butter, honey, and salt in a large bowl; whisk together. Pour into the prepared baking pan.
Bake in the preheated oven until golden and a toothpick inserted into the center comes out clean, about 30 minutes.
Per Serving: 236 calories; protein 3.6g; carbohydrates 33.7g; fat 10.4g; cholesterol 8.4mg; sodium 560.9mg.
The best flavour of the flour could make a real difference to your bread. Different brands do vary. Great taste or Canadian flours, which are bet higher in gluten, may give you a better rise than standard bread flours – especially if you’re making wholemeal dough , which not always rise as well as clear bread.
To made this in a dough , add all the ingredients to your breadmaker and follow the manufacturer’s instructions.
A dough’s first rising can be done in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can start it yesterday , then finish it off the next day.