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Old 12-02-2010, 03:22 AM   #11
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When I feel like getting fancy with my cornbread, I use creamed corn instead of milk.

2 boxes Jiffy mix
2 eggs
1 can creamed corn

Cook in a 10" cast iron skillet 400 degrees, but you'll need to add at least an additional 5 minutes, possibly more and make sure a toothpick comes out clean.

The crust gets high and usually cracks. Its easy and yummy.


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Old 12-02-2010, 03:51 PM   #12
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That corny cornbread reminds me of my "Aunt Janet". She was really my mothers friend but we called her "Aunt". She made corny bread all the time and was really the only person I knew who ever did that. She passed away this year but whenever I think about cornbread, especially with a can of corn added I think of her.

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