Try This For Corn Bread/muffins


A really easy and different way to make corn bread or corn muffins!

1 box (9 oz.) corn muffin mix
1 box (9 oz.) yellow cake mix

Following box directions, prepare both mixes in separate bowls; Combine both mixes in large bowl making sure to mix well.

Pour into 9 X 12-inch baking pan (either grease and flour or spray with non stick spray with flour in it) and bake in preheated 350* F. oven for 30 to 35 minutes or until toothpick inserted in center comes out clean.

If desired, pour into paper-lined muffin tins.

This sounds a lot like Boston Market’s cornbread, which is wonderful.

(15 muffins)

2 eggs, well beaten
1 cup milk
1/4 cup vegetable shortening, melted
1 cup (2 or 3 ears) fresh corn cut from the cobs
1-1/2 cups flour
1 tsp salt
3 tsp baking powder
2 Tbsp sugar
3/4 cup cornmeal

Preheat oven to 400 F. Grease muffin pans well with shortening.

Combine eggs, milk, shortening and corn in a mixing bowl.

In another bowl, sift together the flour, salt, baking powder and sugar. Blend with the cornmeal and stir into the corn mixture.

Fill muffin pans 2/3 to 3/4 full with the mixture. Bake for 25 minutes, or until done. Serve hot.