Thursday, June 05, 2008

Corn Bread

I have written about my search for the perfect cornbread before. I have tried many, many recipes and never been happy with the results.

It occurred to me today to think about all of the cornbread I REALLY liked and see if I could find the recipe. Well, as bad as it is, the corn bread I really like comes from Boston Market. So I Googled it and came up with a recipe clone that I think I will be making tonight after Nate goes to sleep. Here it is:

Ingredients

  • 2 (8 1/2 ounce) boxes Jiffy corn muffin mix
  • 1 (18 ounce) box butter recipe cake mix
  • 5 egg
  • 2/3 cup milk
  • 1 cup water
  • 1/2 cup butter (softened)
  • 15 oz can of creamed corn
Directions
  • Preheat oven to 350 degrees F and mix all dry ingredients.
  • Add remaining ingredients and mix well.
  • Pour into greased cupcake pans or mini loaf pans.
  • Bake 30 minutes or until golden brown on top and a toothpick inserted in the middle comes out clean.
  • Allow to cool slightly in the pan (until pulls away from side a bit).
  • Remove from pan and serve warm.
If I can get my act together I will try and take pictures and let you know tomorrow how it turned out.

2 comments:

Melissa said...

This is a little more like a corn casserole muffin type recipe but I saw the cream corn in the one that you posted and thought I'd give you this recipe. I made it today and everyone really liked it.

Ingredients:
1 cup (8 ounces) sour cream
1 can (8 ounces) whole kernel corn, drained
1 can (8 ounces) cream-style corn
1/2 cup shredded cheddar cheese
1/4 cup sliced green onions
1/4 cup butter or margarine, melted
1 egg, beaten
1 package (8-1/2 ounces) corn bread/muffin mix
3 tablespoons sunflower kernels
Directions:
In a bowl, combine the first seven ingredients; stir in corn bread mix just until moistened. Spoon into greased miniature muffin cups. Sprinkle with sunflower kernels. Bake at 375° for 30-35 minutes or until muffins test done. Cool for 2 minutes before removing from pans to a wire rack. Serve warm. Yield: 3-1/2 dozen mini muffins.

(notes: I used regular onions instead of green onions simply b/c I did not have them on hand. Nor did I sprinkle sunflower seeds for the same reason).

Enjoy!

Rusty said...

Jiffy Corn Muffin Mix - Copy Cat recipe

Makes: 6 muffins.

When a recipe calls for a box of Jiffy Corn Muffin Mix, here’s a copycat recipe you can make at home.

This recipe is equal to one 8.5 ounce box of Jiffy Corn Muffin Mix.

Makes 8.5 ounces (equal to 1-box of Jiffy Corn Muffin Mix) Makes 1-1/2 cups of mix. Makes 6 corn muffins.

INGREDIENTS

2/3 cup all purpose flour
1/2 cup yellow corn meal
3 Tbsp granulated sugar
1 Tbsp baking powder
1/4 tsp salt
2 Tbsp vegetable oil
1 egg
1/3 cup milk

INSTRUCTIONS

1. Combine flour, corn meal, sugar, baking powder and salt. Mix well with whisk. Whisk in vegetable oil and mix until dry mixture is smooth and lumps are gone.

2. If another recipe is calling for a box of Jiffy Corn Muffin Mix, add the above mixed ingredients to that recipe.

3. If you wish to make Corn Muffins, continue with instructions below.

4. Preheat oven to 400F.Combine above mixture with egg and milk. Mix well.
Fill muffin tins 1/2 full. Bake 15-20 minutes. Makes 6 muffins.