notbob wrote:
>
> On 2012-08-14, l, not -l > wrote:
>
> > Yummmmm, bacon grease. That's what I used in the skillet to make last
> > night's cornbread.
>
> I've been devouring a huge pot o' navy beans n' hocks, all week.
> Needed some cornbread. I found a box of Jiffy corn bread mix Mom had
> lying around. I even added an extra egg to increase moisture. It was
> still terrible and dry as dune sand. I'm not a big cornbread fan, but
> know good cornbread when I eat it. Jiffy ain't it. 8P

Try another box sometime and don't screw it up with an extra egg.
I'll bet that extra egg sucked up all your moisture and congealed it. You
should have followed directions instead of trying to be Mr.CoolChef. I've
tried several kinds of cornbread (including made from scratch) and imo you
don't get much better than the cheap little boxes of Jiffy.

I bake mine in an 8" round aluminum pan. Immediately after it comes out of
the oven, I take a stick of real butter and swirl it around and around to
melt and soak in. I don't melt the whole stick, just maybe a TBS or so.

Gary