Char's Super Bowl Cornbread

Submitted by csbndc - Chef #526840

"I doubled this http://www.food.com/recipe/jiffy-corn-muffin-mix-copycat-345502 and added it to this http://www.food.com/recipe/copycat-duncan-hines-boxed-cake-mix-122139 and added an egg."

 

• Ready In: 1hr 30mins
• Ingredients: 16
• Yields: 1 cake
• Serves: 16

ingredients

• 1 1⁄3 cups all-purpose flour
• 1 cup yellow cornmeal
• 6 tablespoons granulated sugar
• 2 tablespoons baking powder
• 1⁄2 teaspoon salt
• 4 tablespoons vegetable oil
• 1 1⁄4 cups sugar
• 1⁄2 cup butter
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1⁄4 teaspoon salt
• 1 2⁄3 cups buttermilk
• 5 large eggs
• 2 teaspoons vanilla
• 1⁄2 teaspoon almond extract
• 1⁄4 cup butter

directions

1. Set oven to 350 degrees.
2. Set oven rack to second-lowest position.
3. Grease a 13 x 9-inch baking pan, and line bottom of pan with parchment paper.
4. Combine first 5 ingredients in a bowl, mix well.
5. Whisk in vegetable oil and mix until dry mixture is smooth and lumps are gone.
6. In a medium or large bowl, with an electric mixer, cream the sugar and butter until no granules remain (about 4 minutes).
7. In a small bowl sift together flour, baking soda and salt.
8. Add to the creamed mixture along with the buttermilk; mix well until blended (about 2-3 minutes).
9. Add in eggs and almond extract (if using); beat very well for 5 minutes on high speed.
10. Transfer to a prepared cast iron pan.
11. Bake on second-lowest oven rack for 45-60 minutes (check for doneness after 25 minutes).