Planning to make a buttermilk cornbread for tommorrow. The recipe (one I've been using for years from Bon Appetit) says it can be made 8 hours ahead and then warmed up.
Any reason for the "8 hour" limitation? I'd like to make it tonight (more like 18 hours ahead).
re: Karl S.
Last is best. I'd schedule it's production as the last thing you are going to make.
Speaking of cornbread, I must have 20 recipes and I still am not happy with mine - a combination of bits and parts of all 20.
I like a deep yellow, sweet, moist and yet light "fluffy" corn bread. Mine combines canned creamed corn, buttermilk, eggs, baking soda and baking powder, half flour and half cornmeal.....and that may be the problem...the ratio of flours.
But, everytime I've tried to use mainly cornmeal, it comes out too heavy...like a rock. Is it possible to use just straight cornmeal and still get a moist and light cornbread? I'm assuming the reason mine is not as yellow in color as I'd like is the use of 50/50 corn and regular flour.
I wouldn't advise it. Perhaps you could mix the dry and liquids seperately in advance and then put it all together at the last minute for the best product.
Like bisquit, it will go stale, which is good only if you want to use it in the stuffing. Really, I just made cornbread and it didn't take 30 minutes all told.
The mix of ingredients shouldn't take more than 5 minutes. If you pop the gooy mix into the oven when the turkey's done. You will have both ready to eat at the same time. (In 15 minutes.)