Just when I am convinced the weather is warming up, it gets COLD and WINDY again. So, last night I made some Hearty Fiesta Bean Soup to use up the rest of my beans I made the other day. This cornbread is nice and sweet and is wonderful with the spicy beans. I made part of the batter in my super mini-loaf pan(from Wal-Mart) and part in a glass baking dish. My 3 year old has a MAJOR fit when he is trying to eat his piece of cornbread with a fork and it is falling apart, so the mini loaves are good for him to pick up with his fingers and take a BIG bite:)
Boston Market Cornbread
- 1 box Jiffy Mix Cornbread Mix
- 1 box Jiffy Mix Yellow Cake Mix
- 2 boxes Jiffy Mix Cornbread Mix
- 1 box regular yellow cake mix
Directions: Mix both boxes according to directions, and combine the batter. You can use a large mixing bowl and combine both boxes of mix together and add the other ingredients all at once. If you have only boxes of Jiffy Mix, use a brownie sized baking pan, 8x8", if you are using a box of regular cake mix, use a 9x13" pan. Spray pan with cooking spray. Bake at 350 degrees until done, approx. 30 minutes. Test for doneness: insert a toothpick, it should come out clean.
Edited to add: Please note from the comments: "If you can't find the Jiffy yellow cake mix, only use Duncan Hines, Butter Golden cake mix...It's the only one WITHOUT pudding in the mix." I have made it with regular yellow cake mix and I liked it, but it may be too 'cakey' for some...if so...try the Duncan Hines, Butter Golden cake mix.