Cornbread Recipe

Fast Scratch Cornbread

Ingredients:

• 2 cups Buttermilk Baking Mix
• 6 Tbsp. Cornmeal
• 1 cup Sugar
• 2 Eggs
• 1 cup Milk
• 1/4 tsp. vanilla
• 1 stick melted Butter (Just melt using warm heat. Do not bring to a boil.)

Preheat oven to 350.

1. In mixing bowl combine all the dry ingredients.
2. Slowly mix in eggs, milk and vanilla. Beat until blended.
3. Add melted butter.
4. Pour batter into greased 9" square pan.
5. Bake for 30-40 minutes or until toothpick comes out dry. Don't overbake.
6. Let cool for about 10 minutes. Cut into squares and serve warm.

This recipe uses the Jiffy brand corn muffin mix which requires 1 egg and 1/3 cup of milk.

Follow the basic instructions then add 1/2 cup grated cheddar cheese to the batter for every 6 muffins.

Bake for the instructed time being careful not to overbake. The muffins are ready when they are puffy and golden, not too brown.

The cheese will melt into the muffin and they will have a richer, cheesy flavor. My kids eat these just as they come out of the oven with no butter.