I'll be honest. My cornbread is better than yours. And I'm okay with that. Because I'm going to share my recipe with you. Get ready, though, because it's really complicated.
1 box (18.25 oz) yellow cake mix
2 boxes (8.5 oz) corn muffin mix
Mix each according to directions, combine, bake.
That's it! Seriously.
Unfortunately, you don't really ever want to make that much unless you're cooking for a crowd, because it'll probably make two 9x13-inch pans.
I have all my dry goods in clear acrylic canisters, and after I discovered this recipe, I had to get a new one to keep dry mix in. Whenever I need more, I just open up the dry mixes, dump them into a big bowl, and mix them with a fork, then pour the dry mix into my canister. Starting with that, here are the portions you need to know for making a single meal amount of cornbread.
1 3/4 cup dry mix
1 egg
8 tsp milk (2 Tbsp + 2 tsp)
4 tsp oil (1 Tbsp + 1 tsp)
1/3 cup water
Bake in a greased 8x8-inch pan at 350 for about 15-20 minutes. My oven runs cool, so it usually ends up being about 25 minutes for me.
I grew up eating Marie Callenders cornbread. We went there a lot for dinner when I was a kid, and I'd always order either the chili and cornbread, or the potato cheese soup and cornbread. As an adult, increasingly dissatisfied with dry flavorless cornbread, I did a search online one day for a MC copycat recipe for cornbread. This was what I found. I haven't looked back since.
2 comments:
I never would have thought to mix in yellow cake mix! Wow!
I'm excited to try it!!
Post a Comment