Tuesday, October 4, 2011

Cornbread in a Jiffy

I love bread.

I especially love homemade bread.

In all actuality, I love about anything with the word "bread" in it!


When it comes to cornbread, there are two types of people.

Those who like plain 'ol cornbread (meaning no sugar) and those who like sweet cornbread.

I like sweet cornbread.

I'm the person who adds sugar to the jiffy cornbread mix.

The difference between my cornbread and a cake:  my cornbread doesn't have icing!

A friend of mine, who originally hales from Alabama, makes a great cake-like cornbread.

But it's "her" recipe -- so I never felt right putting it on the site for millions . .  .or maybe more . . . ok, maybe like 10 people to read!

Then, I was reading a cookbook, because they're like novels to me, and I saw "her" cornbread recipe; but it was not submitted by "her."

So now, I don't feel like I'm revealing her kitchen secrets . . . because I am . . .but I'm really not; it's a recipe that is currently in print . . . in a real cookbook!

So here's to my "Auntie Ronda's" cornbread that's officially been published -- she just doesn't know it yet.

Well, she does now, because she reads this -- but I'm still calling it "her" cornbread, even though other's know about it!

"Her" Cornbread

1 box jiffy cornbread mix
1 box jiffy cake mix, either white or yellow (who cares!)
2 eggs
1/3 cup PLUS 1/2 cup milk 

Preheat oven to 350 degrees.

Put all ingredients in a bowl and mix well. 

Grease a 9 X 13 pan and pour batter into pan.

Bake 25-30 minutes, or until golden brown on top and center is set.

Enjoy "her" cornbread!

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