Can I make cornbread on Wednesday--a day ahead of time?

[Anonymous]

Making mini cornbread muffins. Don't really want to do them Thursday. Will they be noticeably worse for the wear if I make them Wednesday afternoon?

[Anonymous]

Anonymous wrote:Making mini cornbread muffins. Don't really want to do them Thursday. Will they be noticeably worse for the wear if I make them Wednesday afternoon?

They will be absolutely fine! But if you’re worried about it, you can also make the batter Wednesday night, and have your tins and liners ready to go for Thursday am baking.

[Anonymous]

That's fine. But put them in Tupperware or Seran wrap so they don't lose their moisture

[Anonymous]

It will be dry.

[Anonymous]

Just make them on the proper day. It only takes 30 min prep and cook time to do it.

[Anonymous]

Don’t make muffins. Make a pan of them and make sure you wrap it tightly.

[Anonymous]

Anonymous wrote:

Anonymous wrote:Making mini cornbread muffins. Don't really want to do them Thursday. Will they be noticeably worse for the wear if I make them Wednesday afternoon?

They will be absolutely fine! But if you’re worried about it, you can also make the batter Wednesday night, and have your tins and liners ready to go for Thursday am baking.

I wouldn't do that. You can mix the dry ingredients and store in Tupperware and mix the wet and store in a glass jar. But you don't want to activate the baking powder or baking soda a day early or they could end up dense.

If you must do in advance, consider baking ahead, coming completely in a rack, and then freezing. Defrost day of. Could even leave in the freezer until you take the turkey out of the oven and then pop the muffins wrapped in foil into the oven after you turn it off.

[Anonymous]

It will be gross unless you freeze.
You can however sift your dry ingredients together and have everything ready to mix quickly and bake. Corn muffins only bake for 15 min.

[Anonymous]

Cornbread can be made for many many days in advance that’s one of its benefits.

[Anonymous]

Anonymous wrote:It will be dry.

Cornbread is only dry if you have a poor recipe and it actually gets more moist as time goes on which sounds weird but true.

[Anonymous]

Anonymous wrote:

Anonymous wrote:It will be dry.

Cornbread is only dry if you have a poor recipe and it actually gets more moist as time goes on which sounds weird but true.

What's your recipe?
I generally only have liked cornbread hot out of the oven.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:It will be dry.

Cornbread is only dry if you have a poor recipe and it actually gets more moist as time goes on which sounds weird but true.

What's your recipe?
I generally only have liked cornbread hot out of the oven.

140 grams (10 tablespoons) unsalted butter, divided
240 grams (2 cups) cornmeal (good quality stone ground cornmeal preferred)
60 grams (½ cup) all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
1 ¾ teaspoons kosher salt
25 grams (2 tablespoons) granulated sugar
360 grams (1 ½ cups, 360 milliliters) buttermilk, room temperature*
2 large eggs, room temperature

Instructions
Position an oven rack to the center position and place a well seasoned 10 inch or 12 inch (25 or 30 cm) cast iron skillet inside. Preheat the oven to 450°F/230°C. (Preheating the skillet helps create cornbread with a crispy bottom.)

While the oven and cast iron skillet preheat, melt the butter (140 grams/ 10 tablespoons) in a saucepan on the stove or slowly in the microwave. Once completely melted, set aside about 2 tablespoons to use to grease the skillet. The remaining butter will be used in the batter. Set both aside to cool slightly.
In a large mixing bowl, add the cornmeal (240 grams/ 2 cups), all-purpose flour (60 grams/ ½ cup), baking powder (1 ½ teaspoons), baking soda (½ teaspoon), salt (1 ¾ teaspoons), and sugar (25 grams/ 2 tablespoons). Whisk together until combined.
Add in the buttermilk (360 grams/ 1 ½ cups), eggs (2 large), and the larger amount of melted butter (8 tablespoons). Stir until everything is just incorporated- try not to over-mix.
Carefully remove the hot cast iron skillet from the oven. Add the remaining melted butter (about 2 tablespoons) to the skillet and swirl it around until the bottom is coated. Pour the cornbread batter into the skillet and immediately place the skillet back into the hot oven.
Bake for 20 minutes or until a toothpick inserted into the center comes out with moist crumbs. For a crispier top, put it under the broiler for 1-2 minutes, watching it very closely.
Optional: Run a stick of butter over the top of the baked cornbread while it is still hot. The butter will seep into the bread and keep it extra moist and flavorful and keep it extra moist and delicious.

[Anonymous]

Anonymous wrote:Making mini cornbread muffins. Don't really want to do them Thursday. Will they be noticeably worse for the wear if I make them Wednesday afternoon?

Of course. You could have even made those yesterday!

[Anonymous]

They'll be fine if you store them properly. Just remember moisture is a double edged sword. I'd pop them back in the oven for a few minutes because they will likely lose some crispness in storage.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:It will be dry.

Cornbread is only dry if you have a poor recipe and it actually gets more moist as time goes on which sounds weird but true.

What's your recipe?
I generally only have liked cornbread hot out of the oven.

140 grams (10 tablespoons) unsalted butter, divided
240 grams (2 cups) cornmeal (good quality stone ground cornmeal preferred)
60 grams (½ cup) all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
1 ¾ teaspoons kosher salt
25 grams (2 tablespoons) granulated sugar
360 grams (1 ½ cups, 360 milliliters) buttermilk, room temperature*
2 large eggs, room temperature

Instructions
Position an oven rack to the center position and place a well seasoned 10 inch or 12 inch (25 or 30 cm) cast iron skillet inside. Preheat the oven to 450°F/230°C. (Preheating the skillet helps create cornbread with a crispy bottom.)

While the oven and cast iron skillet preheat, melt the butter (140 grams/ 10 tablespoons) in a saucepan on the stove or slowly in the microwave. Once completely melted, set aside about 2 tablespoons to use to grease the skillet. The remaining butter will be used in the batter. Set both aside to cool slightly.
In a large mixing bowl, add the cornmeal (240 grams/ 2 cups), all-purpose flour (60 grams/ ½ cup), baking powder (1 ½ teaspoons), baking soda (½ teaspoon), salt (1 ¾ teaspoons), and sugar (25 grams/ 2 tablespoons). Whisk together until combined.
Add in the buttermilk (360 grams/ 1 ½ cups), eggs (2 large), and the larger amount of melted butter (8 tablespoons). Stir until everything is just incorporated- try not to over-mix.
Carefully remove the hot cast iron skillet from the oven. Add the remaining melted butter (about 2 tablespoons) to the skillet and swirl it around until the bottom is coated. Pour the cornbread batter into the skillet and immediately place the skillet back into the hot oven.
Bake for 20 minutes or until a toothpick inserted into the center comes out with moist crumbs. For a crispier top, put it under the broiler for 1-2 minutes, watching it very closely.
Optional: Run a stick of butter over the top of the baked cornbread while it is still hot. The butter will seep into the bread and keep it extra moist and flavorful and keep it extra moist and delicious.

DP

Your cornbread recipe, as delectable as it is out of the oven, is still just leftover cornbread the next day. The crispy crusty-ness from the skillet, paired with butter immediately fresh from a hot oven, is the best part of cornbread.

It's ok to just recommend against serving leftover cornbread, moist or dry.