think i am gonna need to cut back on the maple syrup though i already use it in my coffee fewtimes a week if i start using it on corn bread each time i eat it gona have my sugar levels to high
It's a yay for me, too. I also think those Jiffy packages are the best. I never liked my mother's cornbread because she didn't put any sugar in it. Skillet cornbread is baked in the oven, too. Mother used to heat up the iron skillet with a little bacon fat in it, then pour the batter into the pan, and then put it in the oven to bake. Pouring it into the hot skillet gives it a nice crust, and letting the batter rest a few minutes makes the cornbread higher.I've never had skillet cornbread, though, only baked in the oven.
Thanks for pointing that out, DreamerRose . Though it didn't make sense, I really thought somehow it cooked on the stovetop.Skillet cornbread is baked in the oven, too.
I've definitely had some that are too dry and dense. I don't mind too sweet, though!Corn bread is ok but some are definitely better than others. I've had some that are too sugary with a hard sugar topping on top too boot. Then there are the ones that are some combination of too dry, too dense, too bland.
We call that corn pudding. It's delicious.Cornbread is always a yay!
I have tried this extremely unconventional cornbread recipe before and it's pretty good.
Scalloped Cornbread
16.5-ounce can whole corn
16.5-ounce can cream corn
2 eggs beaten
1 cup sour cream
1/3 cup sugar
1/2 cup vegetable oil
1 teaspoon salt
1/2 teaspoon pepper
1 package Jiffy corn bread mix
Preheat oven to 350 degrees.
Mix all ingredients together in a bowl. Pour into 13-by-9-inch pan. Bake 1 hour.
To change flavor depending on what your serving the bread with, you can add 1/2 teaspoon crushed red pepper or 1 tablespoon chopped cilantro or 1 tablespoon chopped fresh chives.