Maybe I'll try this with navy bean soup or with that zucchini potato soup recipe above. I have had some difficulty with cornbread lately. Last September I went to my neighbor's house for supper. Her aunt made cake-like corn bread that was soft and --oh-- so sweet. Since then no matter how many variations I do (including adding the extra sugar she did), my cornbread always seems flat and far from sweet.
Cornbread This recipe.is from the Chef Carlo cooks Kids.. Cookbook, that we were working on.. it's almost like cake, and so easy.Preheat oven at 400
- 1 box Jiffy cornbread mix
- 1 box Jiffy yellow cake mix
- 1/3 cup milk
- 1/2 cup water
- 2 eggs
- 1/4 cup corn oil
1) Mix all ingredients.
2) Pour batter into greased& floured 8x8 pan.
3) Bake at 400 degrees for 5 minutes, then lower oven to 350 degrees and bake for another 20-25 minutes, or until cake tester comes out clean and top is lightly browned.