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?
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2 comments:
Oh Yes, I love cornbread, especially with a bowl of chili. But it's also good with a cup of coffee or tea, like you said. I had never thought to put creamed corn in with the mix. I see you made two pans of it. It will be so yummy in the days ahead, warm with a little dab of butter. It's nice to bake and cook when it's this cold out, right? Have a blessed day, Susan.
Sorry. Not a fan of anything with corn Susan. So glad you enjoy it and the people you give it to.
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