Recipe: Sweet Cornbread

This easy Sweet Cornbread recipe is light and airy … but not too light and airy…. moist… but not too moist…and it is sweet… but not too sweet… So if you are the Goldilocks of cornbreads.. and you like light and airy, moist and sweet cornbread… this recipe is for you… Oh and did I mention it’s easy?... oh I did… well.. you won’t believe just how easy… read on..

Here’s the easy part.. it uses a cake mix and two Jiffy Corn Muffin mixes… yep.. it’s that easy… just a little tweak of the other ingredients and you have a wonderfully Sweet Cornbread.



TIPS

First let’s talk about the size.. this makes a 9 x 13 pan of cornbread….about double the size of most cornbreads… notta a problem.. for sure… it will disappear.. trust me.

Many recipes use a yellow cake mix… I decided to use a Butter Recipe cake mix.. you certainly can use a yellow cake mix.. keep in mind my ingredients in the list are based on the Butter Recipe cake mix… so you would use the vegetable oil quantity listed on the yellow cake mix box.

I use milk… fat free (skim milk) instead of the water in the recipe… my Butter Recipe cake mix box lists 2/3 of a cup water and each of the Jiffy Corn Muffin mixes list 1/3 of a cup milk… but that is really too much liquid altogether… so.. I recommend if you substitute a yellow cake mix… still use the 1 cup of milk… and use the fat free milk because it has a consistency closer to water than the other milks.

I found it mixes best if you mix the Butter Recipe Cake mix and the soften butter and eggs first… using a hand mix on low… add the milk.. beat with the hand mixer…. Then add the Jiffy Cornbread mixes and mix with a spoon by hand.. if you just add everything as some other recipes tell you… you end up with small (and some large) butter clumps… which are a pain to disperse… and you end up over mixing the cornbread mix.

Baking times vary… I used 9 x 13 baking dish… I baked it 30 minutes… then tested it.. the toothpick came out clean but the center jiggled too much… gave it another 6 minutes.. it only jiggled a little… took it out.. the center pieces could have used a few more minutes…. with that said… 40 minutes should be about right…. Depending on your oven. You want a toothpick coming out clean and no jiggle in the center…

If the top starts to brown too much (it shouldn’t)… just lay a piece of foil on top.. just lay it loosely… and you should be fine.

Have to bring something to a BBQ or a church supper… maybe a food day at work…. volunteer to bring cornbread.. and make this… be sure to bring the link to this recipe.. because you WILL be asked for the recipe!






Recipe: Sweet Cornbread

All you need:

1 (18.25 oz) Duncan Hines Moist Deluxe Butter Golden cake mix
1 stick ( ½ cup) butter, softened
5 eggs
1 cup Fat Free Milk
2 boxes Jiffy Corn Muffin mix

All you need to do:

Preheat the oven to 350 degrees F.

Spray a 9 x 13 baking dish with butter flavored cooking spray or grease with shortening.

In a very large bowl, mix the cake mix eggs and butter. Using a hand mixer, mix for about 30 seconds or until well distributed. Add the milk and continue mixing for about 4 minutes at medium speed.

Add the Jiffy Corn Muffin mixes and mix with a spoon by hand until blended.
Pour batter into the prepared baking dish.

Bake for 40 minutes or until a toothpick comes out clean AND the center does not jiggle.

Cool for 10 minutes… serve warm or at room temperature.