Cornbread
Enjoy this cornbread warm with butter and jelly, or cold with milk like a bowl of cereal. It also goes great with gumbo.
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8½ oz Jiffy cornbread
mix 8¼ oz can cream style corn ½ tsp salt ¼ cup sugar ¼ cup whole milk 2 large eggs 2 tbsp melted butter Preheat oven to 350° F. Mix everything together. Pour into a rectangular buttered dish or muffin cups. Bake for 30 to 40 min.
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| Notes
I've had best results with Jiffy Corn Muffin Mix and Del Monte Sweet Corn, Cream Style. To avoid scorching the bottom of your cornbread, place your baking dish or muffin tin on a double-layer (insulated) baking sheet. |
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Copyright © 2004-2005 Debbie Campbell (debbie@anomaly.org)