I grew up in Northern Illinois, not in the south. I did not grow up eating cornbread. I was never a real big fan of it, it's too grainy. I am more of a dinner roll kind of girl. However, my dear husband is from Texas, and his family has deep roots there. He is even related to someone who fought at the Alamo! Anyway...big cornbread eating family. So after we marry, we end up in Texas for about 7 years. I had to learn to make cornbread, and if I was to eat it, it was gonna have to be good. So here is a recipe I have found that is easy to make and actually quite good!
Cornbread
1 9 oz pkg Jiffy yellow cake mix (yes, cake, not cornbread)
-ingredients called for in cake mix... 1 egg, 1/2 cup water
1 cup yellow cornmeal
1 cup all purpose flour
4 teaspoons baking powder
1 egg
1/4 cup melted butter
1 cup milk.
Mix up the cake mix according to the directions on the box, don't beat too much air into it, you don't want holes in your cornbread!
Mix the rest of the ingredients and gently fold into the cake batter.
Pour into either 2 greased 8" pans, a greased 13"x9"x2" cake pan or you can also make cornmeal muffins. I usually just use a canola oil spray to grease the pans and it turns out fine.
Bake desired shape at 400 until it is lightly browned and starting to crack on top. Let cool a bit and then serve! Great served warm with butter or with chili!
My husband and kids take any leftover cornbread the next morning and crumble it in a bowl (or a cup) and pour milk over it and eat it. Must be a southern thing...craziness! But the cornbread itself is still somewhat grainy - as cornbread should be - but there is a slight sweetness to it because of the cake mix.
Enjoy!
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