For a while, a friend has been telling me about her cornbread recipe that starts with a cake mix. Last night I tried it and it was delicious.
It wasn’t too “cake like” but the recipe did call for 3 T. sugar and I think next time I make it, I’ll use just 1 T. of sugar and see what I think. Even Vince said it wasn’t too sweet, but it was on the sweet side. I think it would be great with pulled pork.
Here’s the recipe as my friend gave it to me. After the recipe, I’ve given a dissertation on how I divided the recipe so we only had one pan of cornbread.
- 1 box yellow cake mix
- 1 cup flour
- 1 cup yellow cornmeal
- 3 T. sugar
- 1 T. baking soda
- 1 tsp. salt
- 3 eggs
- 2 cups milk
- 1/3 cup butter
- Preheat oven to 350. Grease 2 - 9 x 9" pans.
- Mix together dry ingredients.
- Cut in butter (using either a fork or work it with your fingers).
- Add eggs and milk.
- Stir til just blended . . do not over stir.
- Pour into prepared pans and bake 30 to 35 minutes.
Instead of making 2 pans of cornbread, I mixed the dry ingredients, then weighed them and found that I had 30 ounces of dry mix. I put 15 oz. into a Mason jar to save for another day.
Then, to the dry ingredients I was going to mix and bake, I added and worked in a bit over 2-1/2 tablespoons of butter, then added 1 cup of milk. Instead of using 1-1/2 eggs, I used a large egg and a Bantam egg but you could easily use a large egg and a white or yolk only from a 2nd egg.
For the mix in the jar, I’ll just add butter, eggs and milk and make another batch next week when we have chili for dinner.