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This is the Only Way I Will Ever Make Cornbread Again

As a northerner, born and bred in the Pacific Northwest, it wasn’t until I was well into my adult years that I learned that when it comes to cornbread, there are two camps. Those who put sugar in their recipe and those who do not. I belong to the latter. To many Southerners, sugar has no place in cornbread and the addition of it is sacrilege.

Here’s my idea of to-die-for cornbread. Crispy, golden edges, soft not dry inside, slightly sweet and so moist it doesn’t even need butter (although who would skip the butter?). And possibly even more important, must be super easy to make and ready to eat start-to-delicious-finish in 30 minutes. Are you with me?

Not exactly a recipe, this is more of a recipe hack—a brilliant way take two $.55 boxes of Jiffy Cornbread Mix then perform a little magic!

If you’re at all like me, which something tells me we are a lot alike, you’re going to love this.

See you there. Love, m

P.S. Your response to yesterday’s post blessed my socks off. Hundreds of gratitude lists—each one of them encouraging me, empowering me, and spurring me on. Oh, how I love each an every one of you, my Dear EC Family! I have so much to share with you on this current situation they’re calling a pandemic and how we can best deal with changes that are coming moment-by-moment. Stick close and I’ll see you tomorrow.