Ridiculously easy cornbread wraps using Epicure's newest Gluten Free baking masterpiece - Cheddar & Jalapeno Cornbread. You know how cornbread is sometimes so dry you wonder why you're even eating it? You WANT to love it, but you're questioning your life choices...
THIS Cornbread is moist & delicious with a gentle teaser of Jalapeno. It tastes spicer before cooking - and hell yeah I ate the raw batter - it's SOOO good & the raw cookie batter hasn't killed me yet! AND it's not just cornbread.... I made the BEST wraps / crepes / tortillas
This makes 5 Thin Crepes or 4 thicker wraps! This batter is GF and NEEDS 1/2 hr rest time for the sticky business to happen, so don't rush it.
1/2c Epicure Cheese & Jalapeno Cornbread mix
1 Tbsp Melted Butter
1 lg egg
Melt your butter and milk in a 4 cup Prep Bowl, just melt it, it doesn't need to be hot (you don't want to cook your egg). Whisk in your cornbread mix and your egg into your milky business. It will be nearly as thin as your milk!
Now go clean the fridge or scroll reels for 30 mins (longer is fine if you get sucked in - the last batch I made a BIG batch and cooked some every day for a week, lol)
Give it another dramatic whisking and it should be slightly thicker
Pour into your med hot and lightly oiled 10"skillet and swirl the pan around to it fills to the edges. Cook until browned on each side.
Scant 1/4c per = 5 thinner crepes
Rounded 1/4c per = 4 thicker Wraps / Tortilla Hybrid
For 'pancakes' use 1/4 cup milk and 2 T melted butter
I used mine as a Tortilla for my VEGAN Taco Meat - Yup - and no weird ingredients!!
PS! My daughter had NO IDEA she was eating plant based Taco Filling - Check it out!
Happy Growing, Cooking & Eating!
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