cornbread

I don't like Jiffy cornbread mix and find it too sweet and grainy. I prefer the recipe that my grandmother and mother use. It's tasty, has a great texture, and isn't too sweet. Yum!

I love cornbread. I always make mine from scratch.

I like alot of different kinds of cornbread just depends on how it is made. I also buy Jiffy brand and other brands as well. I love making Mexican Cornbread with the Jiffy Mix. Here is a recipe for Mexican Corn Bread:Mexican cornbread is always a favorite. Mexican cornbread with cornbread ingredients, cream style corn, green chile peppers, cheese, and more. Cook Time: 25 minutes Ingredients: 2 cups corn meal 1/3 cup melted shortening 1/2 tablespoon salt 1 tablespoon sugar 2 eggs 1/2 teaspoon baking soda 3/4 cup buttermilk or milk 1 small can (8 ounces) cream-style corn 1 can chopped green chile peppers (4 oz) 1 cup of shredded cheddar cheese Preparation: Preheat oven to 450°. Mix corn meal, shortening, salt, sugar, eggs, soda and milk. Add corn and chile peppers. Pour half of mixture in large, greased 9-inch pan. Put half of grated cheese over batter. Spoon remaining batter into skillet or pan and top with remaining cheese. Bake at 450° for 25 minutes. Enjoy Here is one that is also Mexican Cornbread But made a little different. Ingredients: 1 cup yellow cornmeal 1/3 cup all-purpose flour 2 tablespoons sugar 1 teaspoon salt 1/2 teaspoon baking soda 2 teaspoons baking powder 2 eggs, beaten 1 cup buttermilk (or use buttermilk powder with water as directed to make 1 cup) 1/2 cup vegetable oil 1 small can (approximately 8 ounces) cream-style corn 1/4 cup finely chopped onion 2 tablespoons chopped bell pepper (red and green both) 1 to 2 tablespoons finely chopped jalapeno pepper, optional 1/2 cup shredded Monterey Jack cheese Preparation: In a large mixing bowl, combine cornmeal, flour, sugar, salt, baking powder, and the baking soda. Stir to blend. In another bowl, combine the beaten eggs, buttermilk with oil, corn, onion, chopped pepper(s), and shredded cheese. Blend into the dry ingredients until moistened. Pour into a greased 9-inch square baking pan*. Bake at 350° for 30 to 35 minutes, or until cornbread is browned. *For a crispier crust, heat the greased pan before adding batter. I take a shortcut though I buy those little packages of Jiffy yellow corn bread and then just add the ingredients to it. Easy.

Funny you should ask about corn bread. I just made some today. I use the self raising cornmeal flour. I just add milk, egg, and some oil. I also like to add some grated cheddar cheese to jazz it up. My family really likes it that way. I made it to go with some chili I made yesterday.

I normally make mine from scratch. I sometimes add kernel corn, jalapeno's and chedder for a spiced up version.

I make mine from scratch using Bob's Red Mill cornmeal. I make sure that I use only real butter in it, and I add a little sugar to it; I also prefer baking it in a cast iron skillet, which gives it a better taste.

I normally make my cornbread from a big tub of Quaker cornmeal, but I will occasionally buy the Jiffy mix to make my cornbread. I think it tastes better when you make it from scratch, but sometimes a Jiffy mix will do.