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.   

Sausage Breakfast Squares

 

 

 

 

 

 

 

 

 

 

 

 

Seems like I’ve made this recipe forever. Only 3 ingredients. So quick and so easy and truly delicious!  I remember learning how to make it in my high school Home EC class and then bringing the recipe home to try out on my dad. He loved it!  He was my original food tester and I experimented on him a lot. I can remember when I made my first batch of fried chicken and didn’t cook it long enough.  He cut into one of the pieces and said, “oh look how colorful.”  He was such a kind dad, I sometimes think he would have eaten it to save my feelings but my mom stepped in just in time. Later we would laugh and tell mom she saved him from a bad case of salmonella.  

Sausage Breakfast Squares 

1 lb. roll of Jimmy Dean Pork Sausage

1 brick (8 ounces) cream cheese

2 (8-ounce) packages crescent rolls

Preheat oven to 350°F. Spray a 9 x 13 non-stick baking dish with cooking spray.

 

 

 

 

 

 

 

 

 

 

 

 

 

Fry sausage in a large skillet. Crumble as you cook it until it’s no longer pink. Drain off the drippings.

 

 

 

 

 

 

 

 

 

 

 

 

 

Add in the cream cheese. 

 

 

 

 

 

 

 

 

 

 

 

 

I like to break it up into pieces so it melts faster. Continue to stir until cheese has melted and mixture is combined.

 

 

 

 

 

 

 

 

 

 

 

 

 

Unroll crescent roll dough onto a greased pan and pinch seams together.

 

 

 

 

 

 

 

 

 

 

Pour the sausage and cream cheese mixture over the dough and spread it around.

 

 

 

 

 

 

 

 

 

 

 

 Unroll the second crescent roll dough and place it over the top of the sausage. Again, pinch the existing seams so that nothing can leak out.  Then pinch the two crescent doughs all around the edges.

  

 

 

 

 

 

 

 

 

 

 

 

Brush dough with egg wash.

 

 

 

 

 

 

 

 

 

 

 

 

Bake for 14-16 minutes. Remove from oven and allow to rest for about 10 minutes.

Serve warm. ENJOY!

NOTES

Want a shorter and even faster way?  Use Jimmy Dean Sausage Crumbles that are already pre-cooked!  Use sheet crescent dough instead of the rolls.   

 

 
 
 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

No pinching seems, no frying sausage!  Just buy 2 of the sausage crumbles and pour the bags into a large skillet. Add the cream cheese and cook on low until warm and combined. 

Use pork or turkey sausage.

Store leftovers in an airtight container(s) in the refrigerator for 3-4 days, or in the freezer for 2-3 months. 

 

Photography is the property of and copyrighted to Welcome Home.