Then add the Jiffy Cornbread mixes and mix with a spoon by hand. I found it mixes best if you mix the Butter Recipe Cake mix and the soften butter and eggs first… using a hand mix on low… add the milk. If you substitute a yellow cake mix…I recommend that you still use the 1 cup of milk… and use the fat free milk because it has a consistency closer to water than the other milks. I use milk… fat free (skim milk) instead of the water in the recipe… my Butter Recipe cake mix box lists 2/3 of a cup water and each of the Jiffy Corn Muffin mixes list 1/3 of a cup milk… but that is really too much liquid altogether… 1 cup is enough. this makes a 9 x 13 pan of cornbread….about double the size of most cornbreads… notta a problem. it's over the top with flavor!įirst let’s talk about the size. it’s that easy… just a little tweak of the other ingredients and you have a wonderfully Sweet Cornbread. it uses a cake mix and two Jiffy Corn Muffin mixes… yep. oh and did I mention how easy it is to make? it's is light and airy and moist… the cranberries add a little tartness to the sweetness of the corn bread. This recipe is a version of my Sweet Cornbread recipe. a no-fail delicious accompaniment to any breakfast. this is a perfect recipe for any occasion. I make it on the weekend or at the beginning of a week. honest!ĭid you know most "blueberry" mixes don't contain actual blueberries? Now why would you make them when you can make this recipe and know that you have wonderful lucious real blueberries in it. This quick and easy recipe for Blueberry Cornbread is the best you will ever eat.
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