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Corny Cornbread


Silver Post Medal for All Time! 293 Posts

Corny CornbreadThis is the moistest cornbread I've ever made. Even my husband who hates cornbread loves this! Starts with a mix, add creamed corn, cheese, and peppers. Yummy!

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Total Time: Around 1 hour, 20 minutes

Yield: 13" by 9" pan

Ingredients:

Corny Cornbread
 

Steps:

  1. Blend your eggs well with an electric mixer.
  2. Corny Cornbread
     
  3. Add the remaining ingredients and blend well.
  4. Corny Cornbread
     
    Corny Cornbread
     
  5. Spread your mixture into a well greased 13" by 9" glass baking dish.
  6. Corny Cornbread
     
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  7. Bake in a preheated 400 F oven for 22 minutes. Reduce heat to 350 F. Bake another 46 minutes or until set and golden brown. I loosely covered the top with foil for the last 40 minutes to prevent over browning.
  8. Corny Cornbread
     
  9. Spread with butter and enjoy!
  10. Corny Cornbread
     

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January 12, 20161 found this helpful

You left out the pepper in the ingredient list.

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January 6, 20170 found this helpful

This looks delicious!

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January 23, 20170 found this helpful

This sounds really good. Try this homemade mix instead of using 4 boxes of Jiffy to save money but not to miss the flavor:

Cornbread Muffin Mix (2 1/2 cups mix = 1 box Jiffy)

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4 cups cornmeal (white or yellow)
4 cups flour
1 cup sugar
4 Tablespoons baking powder
2 teaspoons salt

Stir all the ingredients together in a large bowl. 
Store in a tightly covered container or in a zip top plastic bag. 

Cornbread Muffin Mix (Yield: 12 muffins)
Measure 2½ cups of mix into a bowl. 
Add ½ stick (4T.) melted butter
1 egg and
1 cup milk
Stir to blend. 
Divide into greased muffin cups.
Bake at 425°F for 15 minutes.

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