Friday, November 16, 2012
Someone told me once that the reason why Boston Market's cornbread is so good is because it's part cake, part corn bread.
So of course I raced home to try that theory.
A little cake mix.
A little corn bread mix.
A whole lot of delicious.
The "recipe" couldn't be simpler.
One box of yellow cake mix, prepared according to the directions.
Two boxes of Jiffy corn bread mix, prepared according to the directions. (Jiffy is the only brand I've ever tried...I'm not sure how other mixes may turn out.)
Mix the two batters and bake at 350 until a toothpick comes out clean. 20-25 minutes-ish.
This makes enough to fill a 9x13 lasagna pan, and that's how I usually make it. The boys needed corn bread for their Thanksgiving feast at school, so I poured them (half full) into cupcake liners and got 36.