I must admit that this cornbread uses two mixes. I'm not a purist, so I don't mind using mixes occasionally. So, it's quick and easy. I can't help but cringe a little because one of the mixes is a cake mix. That makes the cornbread higher in sugar and fat, but also gives it a wonderful texture and flavor. The other mix is a corn muffin mix. Combined with eggs, milk, and oil, this hybrid cake/bread becomes a delicate concoction. Slather on the butter and serve with soup or chili. Let me know what you think. I hope this recipe will become your go-to favorite cornbread like it has mine.
MY FAVORITE CORNBREAD
1 box (8.5-oz) corn muffin mix
1 box (8.5-oz) cake mix OR half of a box (16.5-oz) cake mix (about 1 1/2 cups)
1/2 cup milk
1/4 cup oil
2 tablespoons water
Preheat oven to 350 degrees F. Grease a 9x9x2-inch square pan.
Mix all ingredients and stir with a wire whisk until mixed. Do not over mix. Batter will be slightly lumpy. Pour into prepared pan and bake for about 35 minutes or until golden brown and a toothpick comes out clean. Cut into ninths. Serve warm.
Yield: 1 9x9 pan