September 15, 2017
Breads, Dairy, North American,
Southern, Baking Mix (Bisquick/Clone), Easy/Beginner Cooking, Entertaining, Picnic, Potluck, Electric Mixer, Hand Mix/Whisk, Oven Bake, Vegetarian, Cake Mix, Make it from a box, Flour, Muffins more
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"nancycreativedotcom is among my favorite food bloggers that I follow & gets full credit for this easy-fix recipe. The recipe is esp meaningful to me because it reminds me of my best friend (Susie) from my yrs spent living in Dallas. As a practical & time-conscious cook, her wisdom was that there was a place in her cabinets or pantry for any convenience food that saved her time & energy that she could better spend living her life to the fullest. Nancy, Susie & I are kindred spirits w/a shared attitude. (Times were not given, have been estimated by me & do not include cooling time) ENJOY!"
Preheat oven to 350F. Grease & flour a 9×13-in baking pan or line w/parchment paper. Set aside.
In lrg bowl, blend the dry Corn Muffin Mix & Golden Yellow Cake Mix. Add the eggs, milk, & water. Blend well & then beat mixture for 2-3 min.
Bake for 20-22 min or until toothpick inserted in center comes out clean.
Remove from oven & cool for 10 min. Then cut into squares & serve.
Mix softened butter & honey until well-blended. Spoon into a sml serving dish & serve with cornbread.
NOTE: You can make cornbread muffins with this batter if you prefer. Baking time will be about 15 min.
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This was a nice sweet type of cornbread. I used Duncan Hines yellow cake mix instead of the Jiffy brand because I only realized that Jiffy was required at the last minute, but I'm not sure if it would have made a difference. This bread was more on the light cake-type as opposed to the more dense type of cornbread. The butter really makes this bread pop. We enjoyed it with chili. Thank you Twissis for sharing. Made it for FYC.