Disclaimer: This post goes against everything I preach on about being unprocessed, eating whole foods, etc.
I do not make my cornbread from scratch.
There. I said it.
Growing up, I loved cornbread, (and I still love my mom’s cornbread). It was flat, and yummy, and there was nothing more comforting than a piece covered with a slab of butter. When I started dating my now-husband (we were in high school), I had my first taste of his mom’s cornbread, and OH-MY! It was so big and fluffy! I had never had anything like it. I had to know her secret.
And friends, I’m going to share it with you.
It’s really life changing.
#1. Use a cast iron skillet.
#2. Use TWO packages of cornbread mix.
Yes, ladies and gentlemen, it’s that simple.
Take 2 packets of cornbread mix. I like Martha White’s yellow mix.
Put a tablespoon or two of butter in your cast iron skillet, and put it in the oven to warm as you preheat the oven. Set the oven to whatever it says on the package. I can’t remember exactly.
Double the amounts of milk and eggs that you add to the mix. It even has directions on the back for doubling the recipe and tells you how long to cook it. Who knew? When your oven is ready, pour your mix into the pre-heated skillet. I love the sizzle.
Cook for whatever amount of time the package says, and there you have it.
Well, perfect once you add a slab of butter.