Prep 5 mins
Cook 20 mins
A cross between corn bread and cake. Sweet but delicious. Serve as a dessert with fruit and maple syrup or savory with chili, cheese and avocado.
- 1 (8 ounce) package Jiffy corn muffin mix
- 1 (9 ounce) packagejiffy yellow cake mix
- 1⁄2 cup egg substitute
- 1⁄3 cup skim milk
- 1⁄3 cup water
- 1⁄4 cup oil
- Mix all ingredients.
- Let stand 5 minutes.
- Pour into a 9 x 9" greased baking pan.
- Bake at 400 for 20-25 minute.
I made a recipe similar to this that I got from the Jiffy website and their recipe did not have oil in it and mine turned out good but dry...I will definitely try it with the oil next time and see if that helps. This cornbread is so good with the Famous Daves Wilbur Baked Beans
Gracious, this was awesome! I don't know about you, but I put some butter all over the top of mine and ate it with some Taco Soup I was having for lunch! Sweet and delicious, this really was a great contrast to the soup in a very good way. Yummy to the tummy and then some! Thank you for sharing!
Oh my stars !! This was so simple, and delicious. We loved it ! It had a great taste to it, and plan on making it again in the future.