Hoosier Cornbread

I am not entirely sure why we call this Hoosier Cornbread. A good friend of mine made this for me when I came to her house for chili one frosty fall evening. I loved it! If you don't like cornbread, you'll love this. If you like cornbread, you'll find this oddly addicting. The floury sweetness of the yellow cake mix lends a depth of flavor and subtle textural changes to 'regular cornbread.' Try it. You just might like it. It's quite easy to whip up and goes great with vegetable beef soup, red beans and rice, ham and beans, or just about anything else your heart desires. Let me know what you think!

What you need:
Box of Jiffy Cornbread
Box of Jiffy Yellow Cake Mix
And the items they list on the box to make each:
---Eggs
---Milk
---Water

What you do:
1) Dump the contents of both the Cornbread Mix and the Yellow Cake Mix into a large mixing bowl. Look on the Cornbread Mix box and add necessary ingredients. Look on the Yellow Cake Mix box and add necessary ingredients. Mix using approximately fifty strokes with a flat whisk or rubber spatula.
2) Line muffin tins with cupcake papers or spray a 9”x 9” cake pan with cooking spray. Pour up the batter. Bake in a 350 degree oven. Cooking times will depend on type of pan used. Cook till golden brown on top and a toothpick inserted in the center comes out clean.
3) Serve warm with softened butter.