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Cornbread 4 Ways

Posted on May 6, 2024

With sweet and savory options, this Corn Bread 4 Ways is the perfect way to please everybody! MFG Tray’s 4-section pan extender makes it easy to simultaneously bake 4 different kinds of cornbread for a delicious medley of flavors.

Why You’ll Love this Cornbread Recipe

With a classic sweet and buttery flavor, cornbread is fantastic for a hearty side dish or snack. This recipe includes a plain cornbread, as well as two savory variations and a sweet option that could be served as a dessert.

Using a 4-section pan extender from MFG Tray means you can make all 4 types of cornbread at the same time, but you won’t have to worry about flavors melding.

The extender fits in a rimmed baking sheet and makes it easy to quickly bake up 4 different kinds of tasty cornbread, or just 4 even portions of your favorite variety!

About the Ingredients

This recipe includes a fantastic plain cornbread, as well as a collection of ideas for savory and sweet varieties. You can easily swap out or add other mix-ins if you have ideas for other corn bread varieties.

The recommended corn meal is yellow corn meal, but you can also use white corn meal if you prefer. Be sure to use full fat sour cream for the best flavor and texture.

For the cold ingredients like the eggs and sour cream, be sure to let them come up to room temperature before making the batter. This will prevent lumps and make it easier to create a smooth and even mixture.

Cornbread Ingredients

For the Cornbread

  • 4 Cups Finely Ground Yellow Cornmeal
  • 2 ¾ Cups All-Purpose Flour
  • 1 Cup Sugar
  • 1 ½ Teaspoons Baking Soda
  • 1 ¼ Teaspoons Salt
  • 6 Large Eggs (room temperature)
  • 2 ¾ Cups Full Fat Sour Cream (room temperature)
  • 1 cup + 3 Tablespoons Butter (melted)

For the Toppings and Mix-Ins

  • ¼ Cup Ground Breakfast Sausage (cooked)
  • 2 Tablespoons Finely Chopped Scallions
  • 2 Slices Thick Cut Bacon (cooked and roughly chopped)
  • ½ Jalapeno Pepper (cut into rounds)
  • ¼ Cup Shredded Cheddar Cheese
  • ⅓ Cup Chopped Pecans
  • 2 Tablespoons Brown Sugar

Tools and Equipment

  • Mixing Bowl
  • 13”x18” Sheet Pan
  • Parchment Paper
  • Silicone Spatula
  • MFG 4-Section Pan Extender – This handy tool accommodates a wide variety of baking temperatures and splits any baking tray into 4 perfectly equal sections, which can make 4 evenly sized sheets of cornbread in 4 different flavors at the same time.

How to Make Corn Bread 4 Ways

Cornbread batter in MFG Pan Extenders

  1. Preheat oven to 350 degrees F.
  2. Whisk together the cornmeal, flour, sugar, baking soda, and salt in a large mixing bowl.
  3. Use a silicone spatula to fold in the room temperature eggs and sour cream until combined.
  4. Fold in the melted butter a splash at a time until the mixture is consistent.
  5. Place a 4-section pan extender onto a baking sheet lined with parchment and grease the extender well.
  6. Pour the batter evenly into the 4 sections.
  7. To one section, add the cooked sausage and scallions, using the spatula to incorporate the ingredients and smooth out the batter.
  8. Do the same with the bacon, jalapeno rounds, and shredded cheddar to another section.
  9. For a third section, add the pecans and brown sugar. No need to mix these into the batter.
  10. Leave the fourth section plain, or make another section of one of the other varieties or your own variety!
  11. Bake for 25 to 30 minutes or until a toothpick inserted into the cornbread comes out clean.
  12. Cool on a rack for 10 minutes, then carefully separate from the pan extender using a knife or spatula.
  13. Cut into squares, then serve warm or allow the cornbread to cool and transfer to an airtight container for storage.

Expert Tips for Making Cornbread

  • Cornbread on plate and in basketDon’t overmix the batter—this can result in a tough cornbread. This is why the cold ingredients have to come up to room temperature. It allows you to make a smooth and combined batter without mixing too much.
  • Be sure to let the cornbread cool before cutting it and removing it from the tray extender, otherwise it may fall apart or crumble a bit.
  • If you have extra time, allow the batter to sit for 10 to 15 minutes at room temperature before baking. This will allow the cornmeal to absorb the flavors, and the baking soda will also get a bit of a head start for a nice light and fluffy end product.
  • Other potential topping and mix-in ideas: garlic, creamed corn, hot dogs, pepperoni, cranberries, maple syrup, lemon zest, fresh blueberries, apple, honey, cinnamon.
  • Fine cornmeal is best for a light and delicate cornbread, but you could also use medium-grind cornmeal if you prefer a more textured and gritty result.

THE MATERIAL MATTERS

Leading manufacturer of high-strength, glass-reinforced composite containers, trays, boxes, flats and totes for material handling in the metal working, plastics and electronics assembly industries, as well as in food service, confectionery and pharmaceutical processing.

MFG Tray continually develops customized solutions for specific material-handling challenges and applications. Customers are encouraged to contact MFG Tray to discuss any unique handling and design requirements.

 

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