Our house is filled with many different opinions, tastes and attitudes. And our cornbread represents all three. Most of my dishes are satisfying to the majority, give or take a few added ingredients. But cornbread is the one that I cannot adjust, alter or fake to please the masses.
He likes it dry. He likes it to crumble.
I like it moist, and heavy.
It doesn't matter if you are having it with fried potatoes and brown beans, catfish, salmon, or chicken, we will never agree on our cornbread. I will not eat His, and he will not eat Mine.
I love MY cornbread recipe. So I have had to surrender to making a half batch, just enough for me with dinner, as a snack and for breakfast the next day.
I may even convince someone new to try it,
or to take a bite if you have never tried it.
But I will never tell them what is in it until they fall in love with it.
Here is the recipe.
I got it from a friend,
who got it from a friend,
who got it from a friend!
Set your oven to 350 degrees,
and grease 8x8 pan for deep cornbread
or an 9x14 cake pan for shallow cornbread.
Mix one box of Jiffy Cornbread Muffin mix with:
1 stick butter
1 tlbsp sugar
mix well, batter will be lumpy.
Then add the secret ingredient – 6 oz. Cottage cheese.
Stir just enough to mix, do not over stir.
Then pour into pans and bake approximately 20 minutes for large pan, 30 minutes for smaller pan or just until it gets that touch of brown on top.
This is the kind of recipe that can be adjusted and other ingredients can be added. I have added chopped broccoli or chopped peppers.
My family would eat MY CORNBREAD from time to time,
even though it was not their favorite until...
I told them about the Cottage Cheese...
so keep it a secret!