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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

In a Jiffy Cornbread Recipe

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This recipe for In a Jiffy Cornbread is from Mrs. Parsley Remembered: Inspired by Laurette Rosenstrauch, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 pkgs. Jiffy Corn Muffin Mix
1 egg
1 -14 oz. can sweet corn (cream style)
1/4 cup honey
Directions:
Directions:
Preheat oven 400º. Grease pie or muffin pans. Blend ingredients. Batter will be slightly lumpy. (For maximum crown on muffins or bread let batter rest for 3 or 4 minutes, re-stir before pouring into pie or muffin tins.) Fill pans 1/2 full, as batter will rise. Bake 15 to 20 minutes or until golden brown.
Personal Notes:
Personal Notes:
These are fantastic and sweet!

 

 

 

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