Boston Market Cornbread Recipe - Kitchen Concoctions (2024)

FAQs

What is Boston Market cornbread made of? ›

Boston Market Cornbread Ingredients:

Jiffy cornbread mix. Butter cake mix – A yellow cake mix can be substituted. Large eggs. Buttermilk – To substitute the buttermilk you can replace the buttermilk with equal amounts plain Greek yogurt and whole or 2% milk.

Sugar in the cornbread interferes with the flavor of the vegetables. Don't put sugar in your cornbread! Traditional cornbread isn't sweet, but many favorite recipes have sugar in them.

The thing that distinguishes Southern cornbread from, say Yankee cornbread, or any other cornbread one is likely to eat outside of the southern states, is that it is savory, not sweet, and it is made mostly with cornmeal.

Water: Water can be used as a substitute for milk in Jiffy cornbread. It may result in a slightly drier and less rich texture, but it will still work. Buttermilk: Buttermilk is a good substitute for milk in Jiffy cornbread. It will add a tangy flavor and a moist texture.

A quick Google search will tell you that Southern cornbread is oftentimes devoid of any sugar, while its Northern counterpart is light, sweet, buttery and cakelike.

I want to keep the cornbread taste, just less crumbly! I recommend extra egg yolk, adding corn, and using cast iron to bake. Also, try a little lower temperature.

Cornbread is quite low in fiber, providing only one to two grams per serving. While yellow cornmeal is a whole grain with around 6 grams of fiber per cup, cornbread is often made of a mixture of cornmeal and refined flour, making each serving a low-fiber option.

It is commonly called "cornbread" in the Southern United States and is not known by a different name in this region. Cornbread is a simple bread that is made by mixing cornmeal, flour, salt, baking powder, and milk to form a batter, which is then baked in the oven.

Cornbread is high in carbs and sodium, and many commercial varieties are refined. Cornbread also sometimes contains gluten, which some people may need or want to avoid.

Among them was a version of Indian bread made of cornmeal, salt and water called pone or corn pone. The name came from the Algonquin word apan, meaning "baked." The Narragansett word for cornbread, nokechick, became no-cake and then hoe-cake.

What is the best cornmeal to buy to make cornbread? ›

As for the best cornmeal for cornbread, either fine- or medium-grind cornmeal is a great choice. Medium-grind cornmeal will bring slightly more texture and grittiness to the batter, which you may or may not want (it's up to you!). You can use fine or medium cornmeal in these extra corny muffins.

Southerners, on the other hand, tend to prefer white cornmeal. Many people believe that it is because, in the old South, families used white cornmeal as it more closely resembled “fancy” European wheat flour. In any case, today it remains a main component in traditional Southern buttermilk cornbread.

Heavy cream is a great substitute for milk in a baking recipe, but it does need to be diluted slightly. Because heavy cream boasts a fat content of 36% to 40%, using a half cup of heavy cream mixed with a half cup of water will be your best bet for replacing one cup of milk.

Sour Cream can be substituted for milk in cornbread but will need to be thinned. I recommend using 75% sour cream and 25% water. Sour Cream will also change the taste of the cornbread and will add a slight tangy flavor which can be counteracted by using a small amount of vanilla extract.

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.

It's called Boston brown bread, and it's a colonial New England classic made with cornmeal, rye or whole wheat flour, and enriched with molasses.

The vegetarian version of this popular corn bread mix was a surprise to us. (It doesn't have lard like the classic mix; it uses vegetable shortening.) We expected a good bit of Jiffy's savory flavor came from that lard, but surprisingly this wasn't all that different from the original mix.

In a large bowl, stir together 1 cup yellow cornmeal, 1 cup all-purpose flour, 1/4 cup sugar, 1 Tbsp baking powder, and 1/2 tsp salt. Make sure these are really well stirred together. In a separate bowl, whisk together 1 cup milk, 1 large egg, and 1/4 cup cooking oil.