Sweet Cornbread....

For years I have been looking for a good cornbread recipe. You know....the kind you get at family home-cooking restaurants. Mine has never measured up. It was always crumbly and, for the most part, tasteless. One restaurant chef actually gave me their recipe, but it was deliciously complicated, and I need 'easy' for this bunch, while not compromising goodness. I guess that's why I experiment so much.

While trying to perfect my Chicken Pot Pie recipe before inviting the troops back, I was also looking for a good cornbread recipe (they go hand-in-hand), and I found this recipe on the AllRecipes website. I really liked this recipe as it reminded me of cornbread I have had at a nearby restaurant. It didn't fall apart while trying to butter it and it had a lot of flavor.

SWEET CORNBREAD

From this recipe on AllRecipes

Ingredients
1 (8 ounce) package cornbread muffin mix (I used Jiffy mix)
1/3 cup milk
1 egg, lightly beaten
1 (8 ounce) can canned cream corn
1/2 cup white sugar (I started to add just 1/4 c. of sugar, but decided to do as written)

• Preheat oven to 350 degrees F. I used a muffin tin (12 muffins), lightly greased w/ butter and I sprayed Pam too. Original recipe called for a lightly greased a 9x13 inch baking pan, but I was worried there wasn't enough batter.
• Place the muffin mix a large mixing bowl. Stir in the milk and egg. Mix in the cream corn and sugar. If using a muffin tin, using a spring scoop makes it easy, if you have one. I filled the tins about 2/3 full.  
• Bake in preheated oven for 30 minutes, or until a knife inserted into the center of pan comes out clean. I started checking the muffins around 20 minutes.  

One officer benefited from a "test" Chicken Pot Pie to-go box. He recently transferred to another division and I don't run into him nearly as much as I used to (if at all), but he is very sweet to stay in touch, so a to-go box was the least I can do.

♥