My family loves cornbread with chili, soup...well they even eat leftovers for breakfast with maple syrup! I've always used the Jiffy mix as it used to be so cheap and easy to make but at the store last time I noticed that the mix, which was 3 for a $1.00 for decades I think are now 75 cents each--a real rip off in my opinion.
a few nites ago I decided to try homemade cornbread. I always double the recipe (or use 2 boxes) so I doubled this. I've also found reading reviews is one of the best way to try a new recipe so I used one batch worth of sugar, half wheat flour and, as always, added a can of cream style corn (I decrease the milk-and I do it by 'feel' so I can't offer specifics though if you've made corn bread often enough you know how it mixes up and how much liquid you need).
I also use a cast iron pan, buttered and heated for my cornbread.
This was a superior recipe-one of the simplest and best I've tried from this website. we had cornbread left over and I used it last night in a stuffed acorn squash recipe instead of store bought corn bread stuffing. An excellent addition.
I read the 'Southern recipes' for cornbread and they seemed heavier on the fat and more complicated...this West Coast family will stick with Bethany's recipe from now on!
Thanks so much for submitting it!!
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My family loves cornbread with chili, soup...well they even eat leftovers for breakfast with...