Sweet Cornbread
2 (8.5 ounce) packages of jiffy corn muffin mix
1 (18.25 ounce) box yellow cake mix
5 eggs
2 cups milk
1/3 cup vegetable oil
Preheat oven to 350 degrees.
Mix together corn mix, cake mix, eggs, milk, and vegetable oil.
Transfer batter to a greased 9×13 baking dish, I made muffins.
Bake for 45-50 minutes. If near the end the top is browning, cover with foil to prevent burning!
I was in the mood for cornbread. Had a few for breakfast and gave the rest to Marie and Ted.
This is a McCormick recipe.
I used 2 boxes of cornbread mix. Made 12 cupcakes. Gabe and I ate a few and took the rest over to Mey's and Richards.
Ingredients:
1 pound lean ground beef
1 package McCormick® Taco Seasoning Mix
3/4 cup water
4 boxes (8.5 ounces each) corn muffin mix
1 cup salsa
1 cup shredded Cheddar cheese
1 cups sour cream
Chopped fresh cilantro ( didn't use)
Directions:
Preheat oven to 400°F. Line 24 muffin cups with paper baking cups. Set aside.
Brown ground beef in large skillet on medium-high heat. Drain fat. Stir in Seasoning Mix and water. Bring to boil. Reduce heat to low; simmer 5 minutes, stirring occasionally.
Prepare corn muffin mix as directed on package. Spoon scant 2 tablespoons batter into each muffin cup. Place heaping 1 tablespoon taco meat, 1 tablespoon salsa and 1 tablespoon cheese in center of each cupcake. Top each cupcake evenly with remaining batter.
Bake 15 to 17 minutes or until toothpick inserted into cupcake comes out clean and cupcakes are golden brown. Cool cupcakes slightly. Frost tops with sour cream. Sprinkle with cilantro.
I adapted this recipe to what I had on hand before we headed north. When I mixed everything together there wasn't much batter. The recipe calls for adding the recipe in a 11 x 7 baking dish. I was afraid a temp of 400 degrees would dry out the cornbread. Lower the temp to 375 and used a smaller shallow oval baking dish. The cornbread came out perfect.
The recipe called for 1 cup milk and I subbed evaporated milk. I used 1/2 cup evaporated milk, 1/2 cup water mixed together.
Ingredients:
1 1/4 cups flour
1 cup thinly sliced green onions ( I don't think I had a cup. I kept snipping with the scissors the bunch I had on the counter)
3/4 cup corn meal
1 tablespoon brown sugar
2 teaspoons baking powder
1 teaspoon dried oregano
1/2 teaspoon ground cumin
1/4 teaspoon salt ( didn't add)
1 cup milk ( used 1/2 cup evaporated milk, 1/2 cup water)
1/4 cup oil
1 egg
1 cup shredded Cheddar cheese
1 can(4 ounces)chopped green chilies ( didn't add)
1/4 cup finely chopped red bell pepper ( used green pepper)
2 slices crisp cooked bacon, crumbled ( didn't use)
Directions:
Preheat oven to 400 degrees. Mine was 375, I'm still getting use to baking with an electric oven.
Grease 11 x 7 inch baking pan. ( I wasn't sure about that size and that's why I used a smaller dish)
Combine flour, green onions, corn meal, brown sugar, baking powder, oregano. cumin and salt in large bowl; mix well.
Combine milk, oil and egg in small bowl.
Add the milk, oil and egg mixture to the corn meal mixture and mix just until moistened.
At this point I also added a handful of the shredded cheese to the mixture. Gabe loves anything with cheese in it.
Spread evenly into prepared dish.
Combine cheese, chilies, pepper and bacon in medium size bowl. ( I spread the cheese and pepper, did not add the bacon and chilies)
Sprinkle evenly over corn meal mixture.
Bake 25 to 30 minutes or until wooden toothpick inserted comes out clean.
Let stand 10 minutes before cutting.
Gabe really liked it. It was great toasted also.
The recipe was found by Carol when she did an extensive search on TOH recipes. She has found so many hidden gems and I hope to make many of them.
One reason I made this bread was curiosity and the other, I had all the ingredients in the house.
Carol posted this question on a cooking board we both go to. I had a box of cornbread, some frozen banana's that have been in the freezer for months but I didn't have milk so I subbed evaporated milk. I had pecans but didn't want to use them because I wasn't sure if this recipe would work and I didn't want to waste them.
The question was if this bread would rise. I have had experience with using baking powder in older cake mixes. The cornbread mix hadn't expired and I figured I would toss a teaspoon of baking powder in. The recipe didn't call for vanilla and someone on the post suggested adding it so I put in 1/4 teaspoon.
I like a sweet cornbread, this isn't. I did spread some honey to a slice and it was pretty good.
It's a easy recipe and contains no eggs so I thought someone might want to try it due to it being egg less and it also doesn't have sugar added. I'm sure there is some sugar in the cornbread mix.
It came out a little moist. I think it was the addition of the frozen banana and the evaporated milk. Would use regular milk next time if I make it again and would strain the banana to get the extra liquid out before adding them.
I halved the recipe- the recipe in the link above it the original recipe.
Ingredients:
2 packages (8-1/2 ounces each) corn bread/muffin mix( used 1 box Jiffy Cornbread Mix)
1 cup mashed ripe bananas (about 2 medium) ( used two thawed frozen bananas which measured out to 1 cup)
1 cup chopped walnuts ( didn't use)
1 cup milk ( used 1/2 cup - diluted evaporated milk to make up 1/2 cup)
1/4 Tsp. Vanilla- suggested by another person
Directions:
Preheat oven to 350 degrees.
In medium size bowl, combine all ingredients just until blended.
Spoon into two grease 8" X 4"x 2 " loaf pan ( used 2 mini muffin pans- greased)
Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean. ( baked in the mini pans for about 25-30 minutes)
Cool in pan for 10 minutes on a wire rack.
Remove from pans and place bread back to the wire racks to cool completely.
