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Quick Sweet Cornbread
You know the super sweet, light cornbread often found at restaurants?  It can be made at home using a yellow cake mix. Personally I would look at this occasional recipe as a dessert with honey butter on top, but include it here to be used either as a side or a dessert.


1/2 box of yellow cake mix*
1/3 c. nonfat dry milk powder
1 c. cornmeal
1 c. unbleached flour
1/2 tsp. sea salt or table salt
1 T. baking powder
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1 and 1/2 c. water
1/2 c. vegetable oil
2 large eggs 
(or **4 T. dried whole egg powder added into the unbleached flour + 6 T. water added to liquids)
 

Preheat oven to 400°.  Grease a 9x13 pan, generously.  In a large mixing bowl, combine cake mix, dry milk, cornmeal, flour, salt, baking powder.

 
In another bowl: mix the water, oil, eggs until well combined; add to the dry ingredients.  Stir to mix all.  Pour into the greased pan.  Bake 25 to 30 minutes, or until a toothpick inserted in center of the cornbread comes out clean.

 
Can serve warm with honey butter.

 

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*Suggest put the extra 1/2 box of cake mix in a freezer zip-loc bag, label it, store in fridge or freezer.

 

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