PME OBL09132 Carbon Steel Non-Stick 6 Large Cup Muffin Pan 9 x 13-inch, Aluminium, Silver

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Preheat the oven to 375 degrees F. and line a 9×13 pan with foil with an overhand on all sides. Lightly grease the pan with softened butter. Step 1: Make the Crumble Different materials have different needs, so it's best to consult the instructions that came with your baking dish when learning how to clean it. Most baking dishes are dishwasher friendly, but hand washing is recommended to prolong their life. Every kitchen needs a 9x13-inch baking dish, even if you're not a serious baker. In fact, it doesn't matter if you've never even made a cake from a store-bought boxed mix; it's a good idea to have this workhorse of a pan in your cabinets. Butter: as I mentioned above, vanilla cakes taste best with the clean and rich flavor of butter instead of oil. The high fat content in this recipe helps keep this cake nice and moist too as an added bonus.

Buttermilk:this helps to lighted up the batter and the final cake. The acidity is a nice note to offset the natural sweetness of the vanilla, and it also helps to tenderize our cake as well.

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Mix well at the start:the main thing to be wary of with this recipe (which is honestly pretty foolproof) is proper mixing. Although you can beat the butter and sugar vigorously, once you add the other ingredients, you should make sure to blend them together well, but avoid whipping them at high speed like you do when creaming the butter. This can both toughen your cake and cause the dome to fall during cooling. Light & Airy. Add 2 eggs to the batter for a lighter version of this Jiffy corn casserole. The texture is already divine, but some eggs make a big difference. *You can combine the additional eggs with the cheese option, sweeter version, or spiced up jalapeno corn casserole too! That’s why I love this Jiffy corn casserole (which is also commonly called) spoon bread or corn pudding! It is the perfect upgrade to the classic, without any extra work. All you need are just a few additional ingredients!

Vanilla Extract:you’ll want to use high quality vanilla as there's a lot of it in this recipe. Some cheaper varieties may provide an unpleasant alcohol flavor. In the 1950s, the company launched what was to become its signature piece – the Bundt pan (they also invented and registered the name – only a Nordic Ware pan is a true Bundt pan). Disappointingly for Dotty and Dave, though, consumers didn’t take to the Bundt pan and it made little impact on its launch. Make the speed as fast as you can. Add the last 1/2 cup of sugar slowly, one tablespoon at a time, while the mixer is running. Beat for about 3 to 4 minutes, or until soft peaks form (when you pull the beater up, the peaks will form but fall over). Don't beat until you get stiff peaks.Line a 13-by-9-inch pan with aluminum foil, letting it hang over the edges by 2 inches. DO NOT oil the pan or the aluminum foil. It's Versatile! Breakfast, lunch, dinner, dessert – you decide! While it holds that classic cornbread taste, this dish can really hold its own. Serve it when it suits you and don’t be afraid to play with the flavor, too. 🥘 Jiffy Corn Casserole Ingredients x 4-inch) loaf pans; 1 (9-inch) tube pan; 2 (9-inch) round cake pans; 1 (10-inch) Bundt pan; 1 (11 x 7-inch) baking dish; 1 (10-inch) springform pan It was hard to decide specifically how to award this versatile baking dish, but at the end of the day, "best value" seemed like the right way to go. Why? First off, this glass dish has some of the biggest handles on the market, which can help any cook feel more confident maneuvering a piping hot, full pan from oven to table, even with bulky oven mitts. This is also great for folks with grip issues.

Bake at 350 degrees for 40 to 45 minutes, or until the top is dry to the touch and has a light brown color.

Make it sweet (er). This dish is already a bit sweet due to the creamed corn. If you want to bump up the sweetness though, add ¼ to ½ cup of sugar or honey to the mixture. Mix in the sugar and flour mixture slowly, 1/3 cup at a time. Do not mix too much; fold only until each new ingredient is just mixed in.