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Frequently Asked Questions (FAQ)
Can I make this recipe without buttermilk?
Yes, if you don’t have buttermilk on hand, you can easily make a substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of regular milk. Let it sit for 5-10 minutes, and it’ll be a perfect buttermilk replacement.
Can I make this cornbread gluten-free?
Absolutely! Simply swap the all-purpose flour for a gluten-free flour blend, and make sure your baking powder and other ingredients are certified gluten-free.
What’s the best way to store leftovers?
As mentioned, you can store your Mexican Cornbread in an airtight container at room temperature for two days or in the fridge for up to four days. If freezing, wrap slices tightly in plastic wrap and freeze for up to three months.
How can I make this cornbread more moist?
The addition of creamed corn already makes this recipe quite moist, but if you prefer even more moisture, you can add a tablespoon of honey or sour cream to the batter. This will give your cornbread an extra richness and tenderness.
Can I make this recipe ahead of time?
Yes! You can prepare the batter in advance and refrigerate it for up to a day before baking. Just make sure to give it a quick stir before pouring it into the baking dish.
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