Easy, Peasy Cornbread

Cornbread with some butter can be a really delicious accompaniment to a cup of coffee or tea.

For more decades than I care to count, I've been making it in a certain way that is quick and easy.

If a last minute dish is needed to bring somewhere, pop a pan of cornbread into a 400 degree oven and 20 minutes later, it's ready to roll.

Pour two packages of Jiffy Cornbread into a big bowl.  Add two thirds of a cup of milk and two eggs that have been gently beaten.

Then, (and this is a key ingredient that makes the cornbread extra yummy), add a can of creamed corn.

Mix all and pour into greased pans or cupcake tins, if you want cornbread muffins. 

Bake about 20 minutes in a 400 degree oven that has been preheated.

If the center of the bread is not quite done after 20 minutes, pop it back into the oven for a few minutes.

Take a tablespoon or so of fresh butter and let it melt all over the top of the cornbread. Spread it around with a dull knife until completely melted.

This cornbread is delicious alone or as a side to chili or any other dish.

Enjoy!

 DO YOU LIKE CORNBREAD?