I used to make cornbread from scratch, and then my husband convinced me to take the easy way out and buy the Jiffy mix, which he grew up loving. I developed a taste for it, so I hadn’t made cornbread from scratch again. Until tonight (April, 2007 and we’ve been married 18 years), that is. I made a really nice chili-mac for dinner and wanted corn bread, but with the rain, I didn’t feel like running out to the store. So I searched the cupboard, and found I had everything here to make my own. Since the recipe on the carton was very bland to us, I decided to make some alterations and was told that this was “the best corn bread you’ve ever made!”

Wet Ingredients
1/2 cup packed brown sugar
1 cup vegetable oil (I like a canola/soy blend called Enova)
2 eggs
3/4 cup milk
1/4 cup sour cream
1 Cup (1/2 can) of corn, drained.

Dry Ingredients
1 1/2 cup yellow corn meal
1 1/2 cup all purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt

Preheat the oven to 400ºF

Coat a 9″ square baking dish with cooking spray

In a large bowl place all the wet ingredients and half the corn. Using a stick blender mix the wet ingredients until well blended, but not smooth.

Add the remaining ingredients and stir well. Pour into baking dish and bake in the middle of the oven for 40 minutes. Test the middle with a knife to make sure it comes out clean.

Enjoy with real butte