Sweet Cornbread Cake

We ate at an all-you-can-eat rib shack the other night. Other than being dazzled by the offer of a “rib refill” the cornbread was fantastic. My mom found this recipe and I think it is possibly the closest thing to what they served.

1—8 1/2 ounce Jiffy corn bread mix
1—9 ounce Jiffy yellow cake mix
1/2 cup milk
1/4 cup vegetable oil
2 eggs
1/2 cup water
Butter and honey to serve

Pre-heat oven to 400 degrees F.
Grease and flour a 9X9 pan.
Mix together mixes, oil, milk, eggs, and water. Pour into pan.
Bake for 5 minutes and then drop temp to 350 degrees to continue baking 30-35 minutes. Insert toothpick until it comes out clean to check doneness.
Serve warm topped with butter or honey.

Recipe also make 12-18 muffins. Bake at 400 for 5 minutes then 350 for 15-20.


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