Dukes Cornbread

 Dukes Cornbread

 

 

 

 

  

 

 

 

 

 

 

I can’t even begin to tell you how much I love this recipe.  It fast and easy enough that you can serve cornbread whenever you want it.  OMG this is so light and fluffy and out of this world good. Oh sure I still make my Mom’s cornbread recipe in my cast iron skillet but that’s a whole different kind of cornbread than this one.  Look at the recipe and tell me you can’t make this!   Super moist on the inside and just the right crispy on the outside.  You have to make this at least one time to see for yourself.

 

 

 

 

 

 

 

 

 

 

   

 

 

 

    Dukes Cornbread

2 8.5-oz boxes Jiffy Corn Muffin Mix

1 cup Duke’s Mayonnaise

2 eggs

1 stick of butter, melted (1/2 cup)

2/3 cup milk or buttermilk

1 tablespoon sugar (optional)

Preheat oven to 400 degrees.

Combine mayonnaise and eggs in a mixing bowl then whisk together until eggs are beaten.

 

 

 

 

 

 

 

 

 

 

Whisk in melted butter and milk.

Add dry corn muffin mix to wet ingredients then whisk together until just combined and most of the lumps are blended in.   

 

 

 

 

 

 

 

Lightly spray a 13 x 9 baking pan with cooking spray then pour in batter. Smooth and level batter then bake at 400 degrees for 30-35 minutes or until deep golden brown and the edges are starting to pull away from the sides of the pan.

  

        

 

 

 

 

        

        Notes:

 

Another brand of mayo (not Miracle Whip) can be used but don’t use fat free. I think for this recipe I would ONLY use Dukes if you can find it.  I have tried others but just not the same as Dukes.
If you like a sweeter cornbread add sugar.  For my Mom’s recipe I add no sugar.  But for this one I always add a tablespoon. 

 

 

 

 

 

 

 

 

Photography is the property of and copyrighted to Welcome Home.