Char's Super Bowl Cornbread
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.
INGREDIENTS
Nutrition- 1 1⁄3cups all-purpose flour
- 1cup yellow cornmeal
- 6tablespoons granulated sugar
- 2tablespoons baking powder
- 1⁄2teaspoon salt
- 4tablespoons vegetable oil
- 1 1⁄4cups sugar
- 1⁄2cup butter
- 2cups all-purpose flour
- 1teaspoon baking soda
- 1⁄4teaspoon salt
- 1 2⁄3cups buttermilk
- 5large eggs
- 2teaspoons vanilla
- 1⁄2teaspoon almond extract
- 1⁄4cup butter
DIRECTIONS
- Set oven to 350 degrees.
- Set oven rack to second-lowest position.
- Grease a 13 x 9-inch baking pan, and line bottom of pan with parchment paper.
- Combine first 5 ingredients in a bowl, mix well.
- Whisk in vegetable oil and mix until dry mixture is smooth and lumps are gone.
- In a medium or large bowl, with an electric mixer, cream the sugar and butter until no granules remain (about 4 minutes).
- In a small bowl sift together flour, baking soda and salt.
- Add to the creamed mixture along with the buttermilk; mix well until blended (about 2-3 minutes).
- Add in eggs and almond extract (if using); beat very well for 5 minutes on high speed.
- Transfer to a prepared cast iron pan.
- Bake on second-lowest oven rack for 45-60 minutes (check for doneness after 25 minutes).