Until recently, cornbread in my mind was dry and not worth the calories...But then I was introduced to two different recipes that have changed me! We decided to try both recipes the same week so we could compare/contrast them...They are very different from each other, but both were equally (and happily) consumed by my family and will find a place in our baking schedule... This first one is from the new cookbook (based on their blog) "Our Best Bites." It tastes more like a cupcake (probably because there is cake mix in the recipe...) and is very sweet. It is delicious with honey butter. (Recipe follows in next post.)
(Kate Jones and Sara Wells)
1 yellow cake mix
2 Jiffy cornbread mixes
oil, milk and eggs according to directions on both packages
1. Preheat oven according to directions on cake mix box. Combine cake mix and cornbread mixes in a large bowl. Add eggs, oil, and milk according to package directions (replace all water with milk). MIx together according to cake mix directions.
2. Bake according to the times and temperatures on the cake mix box.
Note: This makes A LOT of cornbread, but its tricky to divide a cake mix well. So...you can make this in a 9X13 pan and an 8X8 pan and freeze some or my personal preference is 24 cupcakes (with liners) and an 8X8 pan...