Recommendations for cornbread mixes, PA only? I like Jiffy ok but looking for something a bit less crumbly/more buttery. Just made Betty Crocker from the pouch and it's tasteless. Aunt Jemima came out completely inedible. Fleischmann's came out really sour, but that may be because I left the box on my stovetop for a few months before making it :hiding: so I'll be trying that one again. I've tried from a recipe and the one I tried wasn't too good either.
TIA!!
You don't need a mix. It's really easy to make from scratch.
Do you have a good recipe Mac?
I do. When I get home this evening I'll ask DH. He is our cornbread maker! (Yeah, so it's really easy for me, lol.)
This recipe is so easy and so moist and omgiamdrooling
Tried and True Moist Cornbread
February 7, 2011 at 2:18am
So I tried a new recipe for corn bread and it was fantastic! It was corn-meal-y enough, sweet enough, and moist due to the sour cream. It still had a good "corn bread crumble", but a moist crumb and not all dry gross like the box mix. This is my new standby cornbread recipe.
1 cup all-purpose flour
1 cup cornmeal
1/4 cup sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg, lightly beaten
1 cup sour cream
1/3 cup milk
1/4 cup unsalted butter, melted
Directions
In a large bowl, combine the flour, cornmeal, sugar, baking powder, baking soda and salt. Combine the egg, sour cream, milk and butter; stir into dry ingredients just until moistened. It will be thick.
Pour into a parchment or non-stick foil lined 8-in. square glass baking dish. Bake at 400 degrees F for 20-25 minutes or until a toothpick inserted near the center comes out almost clean, there should be a few crumbs. If using dark metal bakeware bring the oven down to 375F.
I start checking around 20 minutes and keep an eye so it doesn't overbake. It will get some browned edges and golden top. Usually I'll just dig in the middle with a knife or fork to make sure it's baked through.
From here: http://allrecipes.com/Recipe/Sweet-Corn-Bread/Detail.aspx?prop31=1 (http://allrecipes.com/Recipe/Sweet-Corn-Bread/Detail.aspx?prop31=1)
I have Krusteaz in the oven right now. Shared equipment w/ egg, milk, soy, tree nuts.
We prefer not very sweet cornbread.
This is close to DH's:
http://www.bhg.com/recipe/quickbreads/corn-bread/ (http://www.bhg.com/recipe/quickbreads/corn-bread/)
Sometimes he subs buttermilk for the milk, but when he does, he reduced the baking powder to 2 tsp and adds a tsp of baking soda.
Thank you everyone! :happydance: