Chances are, no. There's usually some kind of moisture-activated leavening (such as baking powder) in it. This means that when it comes in contact with liquid, it produces a gas, which causes the bread to rise and become fluffy while baking. Mixing it and letting it sit would deplete all the leavening, which would most likely result in a very flat and solid cornbread.
yes just re-heat in the oven covered in aluminum foil @ 350 for 25 mins
Yes
You can make popovers ahead of time but they taste much better when they are fresh out of the oven.
if you want your dough more elastic you should knead it for a long time and let it sit, throwing it at your counter will make it even more elastic.
Yes, you can :). The first time I ever had homemade cornbread, they had used white cornmeal. I've also actually used Masa Harina flour ( like what you use to make tortillas) in a pinch and it baked up beautifully and had a "Mexican" flavor to it. My husband actually preferred it to the regular cornbread I make with yellow cornmeal. So, long story short- yes, you can!
Yes, but I would suggest using within a week of making the dough, otherwise you could freeze already shaped dough.
old dough has time to ferment a bit, which adds flavor to the bread.
Real Southern style cornbread is not sweet because we do not put sugar in it. There is a great cornbread mix at Winn-Dixie Grocery Stores called House Of Autrey. It uses an egg, milk and if you like a little oil or margarine. I have found I can cook 4 small muffins at one time in my sandwich toaster that are great. Also, I cook about 24 at a time and store in the freezer. Good! Try it!
I'm assuming you meant what makes it a no time dough> well no time dough means the dough isn't done in stages ei. There is no fermentation process, everything goes into the mixer then it is usually only proofed once. Used for baps and buns
Pput flour on the grill and soon you will have fried pie. works every time
Ahead of Time was created in 1953.
After kneading the dough, some people think that letting it rest will make it easier to actually shape the dough into various shapes. This is because you are enabling the gluten bonds the ability to relax and enabling the dough to rise.
Marie curie was a woman ahead of her time because she did very modern inventions that any other woman wouldn't make in a modern way.