Recipe #42 - Corn Bread

As far as I'm concerned, corn bread is the perfect compliment to a bowl of chili.  And I love chili.  Therefore, I have made my fair share of corn bread -- from a box.  I'm not a huge fan of "real" corn bread that contains chunks of corn, nor do I want to spend a ton of time making it.  So a box mix does the trick.

But never, ever I have used a box mix that I like so much as this recipe.  Yes, this cookbook has a "box mix" for corn bread and it is delightful.

You'll find this recipe on page 43 of the cookbook or online here.

Here's the secret ingredient:

What?!  Cake mix, you say?  Yes, cake mix.  Yummy, fantastic cake mix is needed to make corn bread.  Like the recipe already?  Me too.

This recipe is just 2 Jiffy cornbread mixes, a yellow cake mix and all the eggs/milk/oil that those mixes call for.  That's it!  First you combine the 3 mixes.

Then you add the oil, milk, and eggs called for in the directions for the mixes.

Mix it together per the ingredients on the cake recipe.  (Typically that means beating on low for 30 seconds and high for 2 minutes.)

Then you're ready to bake the bread!  You can either cook it in muffin tins or do a 9x13 pan and a 9x9 pan.

Yes, this makes a LOT of corn bread.  Frankly, its enough to feed a decent crowd...so why not invite guests?  After all, you slaved over a hot stove all day to make this fantastic corn bread...or so they'll think!

Oh and don't forgot to lather it with Honey Butter.  (That review comes tomorrow!)