"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Cornbread in a Jiffy Recipe

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This recipe for Cornbread in a Jiffy, by , is from DARRINGTON DISHES, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Becky Rogers
Added: Tuesday, October 30, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 box Jiffy corn muffin mix
1/3 cup milk
1 box Jiffy yellow cake mix
1/2 cup cold water
2 eggs

Directions:
Directions:
In a large mixing bowl, combine all the ingredients and mix well. Pour in a greased 9x13 inch glass dish. Bake at 375 for 15-20 minutes or until golden brown.

For kids: We use fun shaped foil muffin cups or tins to bake up our corn bread. My kids love eating star and heart shaped corn bread with their soup.

Personal Notes:
Personal Notes:
I rarely use a box mix over a recipe from scratch, but I just can't beat this one.

 

 

 

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