Thursday, September 8, 2011

Cornbread

Thank you for the bake sale ideas!  I ended up making pumpkin cream cheese muffins, chocolate covered cherry cookies, and apple pie bars.  Yeah ~ I tend to go overboard when baking, especially if it's for other people!

A while back I mentioned that I wanted to create my own versions of recipes that I have at restaurants.  Today I did something easy to start out..  One place I always used to go to while living up north was Boston Market.  I loooove Boston Market!  I could go in and just eat the mashed potatoes, mac n cheese, and cornbread..but I wouldn't feel right eating nothin but carbs like that so I throw in some chicken and make the ultimate decision - mashed potatoes or mac n cheese!?!?  Excruciating, that decision is.

But oh!  The cornbread is so delicious too..I love a slightly sweet cornbread and that's hard to come by.  This time I totally fess up to cheating.  Know what I did?  Yes, I googled.  "Boston Market Cornbread recipe"  And this is what came up.  The reviews were good so I gave it a go.  Result?  It's really really good.  Boston Market?  Pretty close but not there yet...I thought it could use the slightest more milk I think.  The recipe calls for 2/3 cup...heck I may throw a whole cup in next time and see how that goes.  And one more thing ~ it calls for softened butter.  My butter was soft but I mixed with a spoon so it didn't get dispersed as it should have, could be another reason that the moisture wasn't 100%. (I know you are saying - Uh..yeah!  Duh!) Would I make this again?  Hellllllls yeah!  Enjoy!

Boston Market Cornbread
recipe from Food.com



Ingredients

2 (8.5 oz) boxes jiffy corn muffin mix
1 (18 oz) box butter recipe cake mix
5 eggs
2/3 cup milk
1 1/3 cup water
1/2 butter (softened)

Preheat oven to 350 degrees.  Mix all dry ingredients.  Add remaining ingredients and mix well.  Pour into greased cupcake pans or mini loaf pans.  Bake at 30 minutes or until golden brown on top and a toothpick inserted in the center comes out clean.  Allow to cool slightly in the pan, until they pull away from the side a bit)  Remove from pan and serve warm.

Note: I made 6 jumbo muffins, 12 regular size, and 2 muffin tops with this recipe!






You gonna eat the rest of your cornbread.



Tell him to get his own damn cornbread.  He can't have my cornbread.  There'll be consequences and repercussions!


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