It has officially been hotter than the depths of, you-know-where up here in the Upper Peninsula of Michigan. That is above the bridge, for some who might be wondering, since we Yoopers tend to get left out of many maps and end up being a part of Canada. While most revel in the heat because of our long winter months, I try to find myself the nearest body of water to plop myself in. The heat and I do NOT get along!
Aside the heat of it all, it is also my birthday month. That alone makes up for everything because hey, most of us love birthdays. Not the getting older part, but the having friends and family around to celebrate your life. I love to throw myself parties that have a theme every year, and this years theme was BBQ! This cornbread recipe is perfect because it only takes 5 minutes to make and 20 minutes to cook. It can be made up the night before and cut just before serving. That left me plenty of time to jump in the water and enjoy the afternoon!
Sweet Jiffy Cornbread
Sweet, easy and made in a "Jiffy"! This cornbread not only serves up the masses, but is the perfect side to any BBQ gathering!
- 1 box Jiffy Cornbread Mix
- 1 box Yellow Cake Mix
- 2 eggs
- 1/3 c. milk (I use 2%)
- 1/2 c. water
- 1/2 stick unsalted butter
Preheat the oven to 375 degrees. In a large bowl, whisk the two dry mixes together with the eggs, milk and water. The batter will still be slightly lumpy, which is fine. Grease a 9x13 pan with non stick cooking spray and spread the batter out in an even layer. Bake for 18-20 minutes until the top is golden brown, and a toothpick or knife inserted in the middle comes out clean with no batter.
While the cornbread is still warm, rub the butter stick on top in multiple layers until around half of the stick has been melted to the top of the bread. Let the butter cool fully before slicing and serving.
You can omit the extra butter on top, but without it the cornbread will be a lot more dry and not as sweet!