Boston Market Cornbread

Usually I make chili and cornbread on Halloween but Courtney and her fiance Jaren might have to work on Halloween so she asked if I would make it early so we had it for dinner last night.  Decided to try both a new cornbread recipe and a new chili recipe (see next post) and they both came out great.  I also decided to do corn muffins instead of a pan of cornbread and this recipe made 3 dozen muffins so seriously if you live near me and have a craving for some corn muffins, stop on by and I’ll give them away to whoever shows up until they’re gone!  (I’m totally serious here people!)  This recipe comes from a blog called “The Sisters Dish” and was really easy and really delicious!  The batter ended up being very fluffy so I filled the muffin pans too full using a regular amount for muffins so if you decide to make muffins, use a little less batter than you usually would for each one so that they don’t overflow.

version #1:

1 box Jiffy cornbread mix

1 box Jiffy yellow cake mix

OR

version #2

2 boxes Jiffy cornbread mix

1 box Duncan Hines Butter Golden cake mix

(this is the version I made)

Mix all boxes according to package directions separately (if doing 2 cornbread mixes, those can be mixed together) so mix cake mix in one bowl and cornbread in another bowl and then combine both batters together.  For version #1 (both Jiffy mixes), bake in an 8 x 8″ baking pan and for version #2, bake in a 9 x 13″ pan, spraying pans with cooking spray.  Bake at 350 until done, approximately 30 minutes.  Test with a toothpick to check if done.

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