I’ve made my cornbread a million different ways. This way is my favorite.
Corn Fed Cornbread
3 tbsp. left over bacon grease
2 (8.5 oz.) boxes Jiffy corn muffin mix
1 (14.5 oz.) can whole kernel sweet corn, drained
4 tbsp. sugar
2/3 c. milk
Throw the bacon grease in a cast iron skillet (if it’s not already in there<==you may have to be from the South to know what this means). Place skillet in the oven and preheat to 400 degrees. Mix all of the other ingredients in a bowl until smooth and let sit at room temp for 10 minutes.
Throw the cornbread mixture into the heated skillet and bake for 15-20 minutes.
The top isn’t golden because I used a 4″ deep cast iron stock pot. If you want it beautifully golden, use a 2″ tall cast iron skillet. Do the toothpick test to see if it’s done.
Flip cornbread over onto a cutting board, cut, serve.
Ducky couldn’t wait to eat it.
I served this with Crock Pot Beef Tips and Rice.
It also went great with read beans and rice.
A decent red beans and rice recipe is on the back of this box. Anybody got a good red beans and rice recipe I can have?