Sunday, February 3, 2013

Mile-High Sweet Cornbread

The snow is finally starting to recede here at our North Idaho urban homestead, however we are still craving some warming comfort food, and today it was chili with this yummy sweet cornbread.

1/3 cup milk
1/2 cup cold water
2 eggs
1 box Jiffy Corn Muffin Mix
1 box Jiffy Yellow Cake Mix

Heat oven to 350° F. Spray an 8x8-inch baking
pan with non-stick spray.
In a large bowl, mix all the ingredients by hand,
just until well combined.
You don't want to over-mix the batter!

Pour into the prepared pan, and bake at 350° F for 30 minutes, until golden brown on top.  Use a cake tester or wooden toothpick inserted near the center to test for doneness, it should come out clean.

Cut into 9 pieces, and top with a pat of butter, if desired.

This is by far the easiest, and best of all most delicious cornbread I've ever made!

Blessings, Juju

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