Yep, I'm a Northerner, born and bred. I don't care for the dense,
non-sweet cornbread that most people seem to enjoy. I'm looking for
something with a lighter texture. I can add Splenda to taste.

Can anyone help?

Carol
--
Coming at you live, from beautiful Lake Woebegon

Buttery Cornbread

2/3 cup unsalted butter, softened
1 cup sugar
3 eggs
1 2/3 cup milk
2 1/3 cup flour
1 cup cornmeal
4 1/2 tsps. baking powder
1 tsp salt

Cream butter and sugar. Combine eggs and milk in a bowl. Combine rest of
ingredients in another bowl. Add to creamed mixture alternately with egg
mixture. Pour into greased 13x9x2 pan and bake at 400 degrees for 22-27
minutes.

Variation: Pour batter into 6 mini loaf pans and bake for about 22 minutes,
or until toothpick comes out clean. ( I bake them this way so I can freeze
4 loaves to enjoy later) Enjoy!!!

Che


"Damsel in dis Dress" > wrote in message
...
> Yep, I'm a Northerner, born and bred. I don't care for the dense,
> non-sweet cornbread that most people seem to enjoy. I'm looking for
> something with a lighter texture. I can add Splenda to taste.
>
> Can anyone help?
>
> Carol
> --
> Coming at you live, from beautiful Lake Woebegon

A little birdie told me that "CheCooks" > said:

>Buttery Cornbread
>
>2/3 cup unsalted butter, softened
>1 cup sugar
>3 eggs
>1 2/3 cup milk
>2 1/3 cup flour
>1 cup cornmeal
>4 1/2 tsps. baking powder
>1 tsp salt
>
>Cream butter and sugar. Combine eggs and milk in a bowl. Combine rest of
>ingredients in another bowl. Add to creamed mixture alternately with egg
>mixture. Pour into greased 13x9x2 pan and bake at 400 degrees for 22-27
>minutes.
>
>Variation: Pour batter into 6 mini loaf pans and bake for about 22 minutes,
>or until toothpick comes out clean. ( I bake them this way so I can freeze
>4 loaves to enjoy later) Enjoy!!!

Thank you so much!

Carol
--
Coming at you live, from beautiful Lake Woebegon

Damsel in dis Dress wrote:

> Yep, I'm a Northerner, born and bred. I don't care for the dense,
> non-sweet cornbread that most people seem to enjoy. I'm looking for
> something with a lighter texture. I can add Splenda to taste.
>
> Can anyone help?

Jiffy makes a corn bread mix and a yellow cake mix. They come in the
same-sized boxes. Buy one of each and mix them according to the
respective directions. Combine well and bake at 375°. (One says to bake
at 350° and the other at 400°.)

My Canadian wife who doesn't like our not sweet, not caky Virginia
cornbread loves this stuff. Sweet, caky and with an obvious but not
primary bit of corn bread mouthfeel and taste.

Pastorio

A little birdie told me that "Bob (this one)" > said:

>Jiffy makes a corn bread mix and a yellow cake mix. They come in the
>same-sized boxes. Buy one of each and mix them according to the
>respective directions. Combine well and bake at 375°. (One says to bake
>at 350° and the other at 400°.)
>
>My Canadian wife who doesn't like our not sweet, not caky Virginia
>cornbread loves this stuff. Sweet, caky and with an obvious but not
>primary bit of corn bread mouthfeel and taste.

Sounds like a plan. Thanks!

Carol
--
Coming at you live, from beautiful Lake Woebegon

In article >,
wrote:

> A little birdie told me that "Bob (this one)" > said:
>
> >Jiffy makes a corn bread mix and a yellow cake mix. They come in the
> >same-sized boxes. Buy one of each and mix them according to the
> >respective directions. Combine well and bake at 375°. (One says to bake
> >at 350° and the other at 400°.)

> Sounds like a plan. Thanks!
>
> Carol

Jeez, Cub had the Jiffy mixes for 35 cents each last week, Carol.
--
-Barb, <http://www.jamlady.eboard.com> Cam Ranh Bay food added 4-8-05.
Sam I Am! updated 4-9-05.
"I read recipes the way I read science fiction: I get to the end and
say,'Well, that's not going to happen.'" - Comedian Rita Rudner,
performance at New York, New York, January 10, 2005.

This mixture of jiffy cake and corn bread is the best. I add one cup of
bisquick to make it a tad less sweet.
Jackie
"Bob (this one)" > wrote in message
...
> Damsel in dis Dress wrote:
>
> > Yep, I'm a Northerner, born and bred. I don't care for the dense,
> > non-sweet cornbread that most people seem to enjoy. I'm looking for
> > something with a lighter texture. I can add Splenda to taste.
> >
> > Can anyone help?
>
> Jiffy makes a corn bread mix and a yellow cake mix. They come in the
> same-sized boxes. Buy one of each and mix them according to the
> respective directions. Combine well and bake at 375°. (One says to bake
> at 350° and the other at 400°.)
>
> My Canadian wife who doesn't like our not sweet, not caky Virginia
> cornbread loves this stuff. Sweet, caky and with an obvious but not
> primary bit of corn bread mouthfeel and taste.
>
> Pastorio

A little birdie told me that Melba's Jammin' >
said:

>Jeez, Cub had the Jiffy mixes for 35 cents each last week, Carol.

They're always pretty cheap, but that sounds incredible. Wish we had a Cub
down here. But I'll check another store and see what they've got.

Carol
--
Coming at you live, from beautiful Lake Woebegon

Damsel in dis Dress wrote:
> Yep, I'm a Northerner, born and bred. I don't care for the dense,
> non-sweet cornbread that most people seem to enjoy. I'm looking for
> something with a lighter texture. I can add Splenda to taste.
>
> Can anyone help?
>
> Carol
> --
> Coming at you live, from beautiful Lake Woebegon

Carol, the BH & G recipe is very good - cake like, but not too - holds
together when cut horizontally. It has some sugar, but not much -
nothing like a whole cup like the other poster listed.

If you want it to compare, holler - I'll bring it & post it.

N.

A little birdie told me that "J. Davidson" > said:

>This mixture of jiffy cake and corn bread is the best. I add one cup of
>bisquick to make it a tad less sweet.
>Jackie

Are you the same Jackie Davidson that I know and love from another
newsgroup?

Carol
--
Coming at you live, from beautiful Lake Woebegon

Damsel in dis Dress wrote on 17 Apr 2005 in rec.food.cooking

> Yep, I'm a Northerner, born and bred. I don't care for the dense,
> non-sweet cornbread that most people seem to enjoy. I'm looking for
> something with a lighter texture. I can add Splenda to taste.
>
> Can anyone help?
>
> Carol

@@@@@ Now You're Cooking! Export Format

Alan's Corn Bread

none

1 1 box jiffy corn muffin mix
1 1 egg
1 can creamed corn
1/2 cup Sugar
1 can green chile; small can

Mix all ingredients. Bake in greased 9 X 13 pan or 18 muffin cups for
20 to
25 minutes at 350.

Yield: 6 servings



** Exported from Now You're Cooking! v5.66 **



--
No Bread Crumbs were hurt in the making of this Meal.
Type 2 Diabetic Since Aug 2004
1AC- 7.2, 7.3, 5.5, 5.6 mmol
Weight from 265 down to 219 lbs. and dropping.
Continuing to be Manitoban

On Mon, 18 Apr 2005 05:25:06 -0500, Melba's Jammin'
> wrote:

>Jeez, Cub had the Jiffy mixes for 35 cents each last week, Carol.

Try the corn muffin mix to make waffles. I promise it was good!

Tara

A little birdie told me that said:

>Carol, the BH & G recipe is very good - cake like, but not too - holds
>together when cut horizontally. It has some sugar, but not much -
>nothing like a whole cup like the other poster listed.
>
>If you want it to compare, holler - I'll bring it & post it.

Thank you! I have BH&G, so I'll look it up.

Carol
--
Coming at you live, from beautiful Lake Woebegon