Cornbread can be made from scratch. It isn’t hard to do! You can put together our version of Tippin’s cornbread easy at home, enjoy with your favorite soup.
Yield: 24 servings.
1 C. yellow cornmeal
1 C. all-purpose flour
4 tsp. baking powder
1 egg
1/4 C. melted butter
1 C. milk
1 package jiffy yellow cake mix
Mix cake mix according to directions, being careful not to beat air into mixture. Mix the rest of the ingredients and gently fold in cake batter. pour into two greased 8 inch pie pans or a 13-by-9-by2-inch baking pan. bake in a preheated 400-degree oven until lightly browned.
CopyKat.com is the creation of Stephanie Manley. Stephanie started publishing recipes on the web in 1995 as a means to capture her family recipes in a format that they would not be thrown away. Over the years she has developed many recipes that taste just like restaurant recipes.
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Please note, no restaurant recipes are actually used, these recipes have been inspired by the restaurant originals. Unless otherwise noted, all recipes have been created by CopyKat.com.
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