Sunday, October 19, 2008
Corn Bread: Recipe
The soup we had for dinner called out for bread (what soup doesn't!). In just a quick 30 minutes I had soft, warm, and crumbly corn bread. Who doesn't like a treat, like bread, that's delicious and fast? I promise this is not fancy...but it does the trick.
Doctored Corn Bread
1 8.5 oz. box, Jiffy corn Bread mix
1 small can of cream of corn
4 oz. milk
Preheat oven to 400. Grease an 8x8 square pan and set aside. In a large bowl, combine all ingredients and mix well until large lumps are gone. Spread mixture into the pan and bake 30 minutes or until the top is mildly brown.
Cool at least 25 minutes before slicing.