Tonight I tried something for dinner I have been wanting to try for a while.
I found it HERE.
A cornbread recipe that some say is the “best cornbread ever.”
Now let’s be honest.
Everyone likes their cornbread different.
Matt loves my Grandma’s cornbread recipe. I hate it.
She used flour, corn meal, salt, baking powder, water, milk. That’s it. But Matt, along with all my friends growing up, and a bunch of my family members think it’s amazing.
I, on the other hand, like sweet cornbread. Preferably with jalapeños. And corn. And sour cream. I like food I can really taste.
So when I saw this super easy recipe, I had to try it.
And when I say easy, I mean CRAZY easy.
You need a box of Jiffy cornbread mix and a box of Jiffy yellow cake mix.
Make both mixes as directed on the boxes.
Add the two batters to same bowl and stir together.
Bake at 350 degrees for about 30 minutes.
I baked mine in my cast iron skillet. (Cast iron skillets just make everything better.)
*Don’t forget to use plenty of cooking spray!
I’ll be honest, I was nervous that no one in my family would like it. But I just checked my skillet and over half the cornbread is GONE. Even Matt raved about it. And if you know him, that’s not easy to accomplish.
Only Belle, Ms. I-Try-Nothing-New, didn’t have a piece.
I’m just not sure how she could resist this.
If you’re a cornbread lover, this is a must-try.
It’s sweet and… sort of awesome.
How do you like your corn bread?