Ingredients
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2
-
1
-
5
-
2/3
-
1 1/3
-
1/2
-
-
-
-
-
-
-
-
-
Directions
Boston Market Cornbread, Found this recipe on the internet it called for yellow cake mix, but the butter mix adds a great taste Tastes just like boston market! (When I made it, used 12 muffins and 4 mini loafs), I gave it 5 stars, but I changed the recipe to my taste Cake mix is now 15 25 oz size To this, I added 1/2 cup coarse ground cornmeal, 1 14 5oz can creamed corn and 1 small white onion, chopped Reduced water to 1 cup Poured into 9 x 13 pan Baked for 35 minutes til golden brown Noticed that cornbread was still jiggly in the middle so I covered cornbread with aluminum foil and gave it 25 minutes more Cornbread came out solid, dense and moist Will try to reduce water some more next time Needs more onion , My husband ate cornbread and didn’t complain about it! I’m so happy! I made this healthier by using a sugar free cake mix from Pillsbury and I also left out the butter I do think this was cakey , but our family liked them I will definitely be using this recipe again Thank you LauraTracey!
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Steps
|
1
Done
|
Preheat Oven to 350 Degrees F and Mix All Dry Ingredients. |
|
2
Done
|
Add Remaining Ingredients and Mix Well. |
|
3
Done
|
Pour Into Greased Cupcake Pans or Mini Loaf Pans. |
|
4
Done
|
Bake 30 Minutes or Until Golden Brown on Top and a Toothpick Inserted in the Middle Comes Out Clean. |
|
5
Done
|
Allow to Cool Slightly in the Pan (until Pulls Away from Side a Bit). |
|
6
Done
|
Remove from Pan and Serve Warm. |
