Real Recipes From Real Home Cooks ®

cornbread with a twist

(1 rating)
Recipe by
Barb Stellmach
Iowa City, IA

I am not a fan of cornbread. A lot of times it is dry, crumbly, and gritty. We went to a BBQ place a few weeks ago. The cornbread was awesome. Of course, the owner would not give me her recipe would not expect her to. So, I ran with it and experimented. I like the version here, but you can also use Jiffy corn muffin mix. Use the milk, egg, and water amounts as shown on each box. My husband says it is the best cornbread her has ever eaten. I don't know about that - but it is pretty good.

(1 rating)
prep time 10 Min
cook time 30 Min
method Bake

Ingredients For cornbread with a twist

  • 1 bag
    marie callenders corn bread mix
  • 1 box
    jiffy yellow cake mix
  • 2 cups
  • 1
  • 2 capfuls
    vanilla extract
  • 1 stick
    butter, melted
  • 1/4 cup

How To Make cornbread with a twist

  • 1
    Spray 9x13 pan with cooking spray, or grease. Heat oven to 350.
  • 2
    In medium bowl, combine mixes, water, egg, and vanilla. Stir to mix well. Pour into prepared pan. Bake at 350 for 30-35 minutes. Bread will be light golden brown, and toothpick comes out clean.
  • 3
    While bread is baking, melt butter. Add honey. Mix well. As soon as bred comes out of the oven, pour butter honey mixture on bread. Spread to reach corners. Serve while warm. We like ot heat the leftovers in the microwave for 15 seconds. Just like fresh out of the oven.