Delicious with chili, stew or hearty winter soups!
Prep Time 5minutes
Cook Time 20minutes
One box Jiffy Corn Muffin Mix or other box mix that says it can be baked in an 8” x 8” pan
Eggs according to package directionsgenerally 1 egg
milk according to package directionsgenerally 1/3 cup of milk or water
Mix the corn bread batter according to package directions.
Grease and flour the food pan. Do not use the silicone liner – bread will not brown properly with it. Place batter in pan and smooth to uniform depth. Place the lid on the pan.
Let batter rest while preheating the base of the Omnia over high heat for three minutes.
Place the covered pan on the Omnia base and leave the burner set at high for one minute. Then turn the burner down to medium and bake for 15 to 18 minutes.
The best way to test for doneness is with an instant-read thermometer. Stick it into the center of the loaf, away from the pan. When the bread is done, it will read at least 190° F. If you do not have an instant-read thermometer, the top of the bread should look totally dry and the edges be very slightly separated from the pan.
Cut into wedges and serve hot with plenty of butter!