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12-19-2021 05:51 PM
just laughing at myself... I made chicken tortilla soup today and wanted cornbread to go with it. Simple enough, so I went on pinterest for recipes. First I made muffins and they were heavy and dense like hockey pucks. So then I picked a recipe for an 8x8 pan.... I knew that the batter was too thin and it got dark brown on top and still goopy in the middle. My hubby just smiled and told me it was delicious! ha ha -- he probably thought I'd start crying if he said anything else! I should have just bought a box of Jiffy mix!
So for next time, does anyone have a favorite recipe to share? Thank you!
12-19-2021 06:05 PM
Just save yourself the extra work and aggravation, you really can't beat Jiffy or Martha White sweet cornbread mix, IMO and I'm a deep south girl, LOL!
12-19-2021 06:09 PM
I take a heaping Tbsp out of the Jiffy mix and add 1 Tbsp flour (S.R. is available). Either works!
Still same taste, not so crumbly!
12-19-2021 06:12 PM
My husband likes the Marie Callender's mix.
12-19-2021 06:20 PM
I don't do sweet cornbread, so I follow the recipe on the back of the White Lily White Cornmeal mix pkg using buttermilk. Sometimes I add cracklins.
12-19-2021 06:25 PM - edited 12-19-2021 06:28 PM
Buttermilk Cornbread (sweet)
INGREDIENTS:
DIRECTIONS: Preheat oven to 375 degrees F (175 degrees C). Grease an 8 inch square pan or muffin pan. I use a ceramic baker, because the cornbread comes out very easily. I also use muffin pans for individual servings (see photo). Melt butter in the microwave or on the stove. I use a microwaveable mixing bowl. Stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Do not ask me why you need to add the baking soda to the buttermilk before stirring into the mixture. I'd say you can probably skip this step and add in the baking soda after you add the buttermilk. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan. Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.
12-19-2021 06:28 PM
Good cornbread always starts with White Lily cornmeal!
12-19-2021 06:29 PM
Sounds yummy! All is need is some honey butter!
12-19-2021 06:30 PM
@Knit-Chick - I grew up eating my mom's cornbread. We like it on the sweeter side, but not overly sweet.
DH makes it from scratch once in a while, and he never had it growing up. When I make it I use Martha White or Pioneer!
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