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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3 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.
Yum...sounds good and that touch of sweetness from the creamed corn would make it even more special...thank you Susan for sharing...going to try it..
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