Chris decided to put stew on to cook in the crockpot, and what goes better with stew than cornbread? Except this was the one thing I didn't have.
Here's a little history lesson. I grew up eating Jiffy cornbread. It's probably the easiest thing you can fix from a box, but that's all I knew, and I loved it!
I looked through everything I had and realized that I had ingredients for what I thought could make cornbread but knew nothing about making it, so I turned to the internet, Pinterest to be exact, even though it had proven to let me down on several occasions. This time, however, I found a treasure. This is one of the best recipes for cornbread that I've ever tried. Keep in mind, since Jiffy is a sweet cornbread, that is the only kind I eat, but since you can make this from scratch, as always, you control the ingredients. You can add as much or as little sugar as you want. I wish I could take credit for this recipe but I cannot. I found it on a site called Blogging While Nursing and you can find it here:
Or you can keep scrolling.
1 cup all-purpose flour
1 cup yellow cornmeal
2/3 cup sugar
1 Teaspoons salt
3 1/2 teaspoons baking powder
1 cup milk
1/3 cup vegetable oil
1. Heat oven to 400 degrees F.
2. Spray a 9 inch round cake pan.
3. Combine flour, cornmeal, sugar, salt, and baking powder into a bowl.
4. Stir egg, milk, and oil into the dry ingredients until well blended.
5. Bake for 20-25 minutes or until a knife can be inserted into the middle and come out clean.
6. Eat and enjoy.