Recipe // Corncake


Yes, I know this looks like the exact recipe from last week. Yes, I’m cheating and reusing these pictures. Yes, this recipe is as equally delicious as last week’s featured soup. This particular cornbread recipe combines two parts cornbread and one part yellow cake to create the most scrumptious, sweet “corncake” side dish to perfectly accompany any of your fall soups and/or chilies. It’s basically like having cake with dinner and who doesn’t love that?

OliveGarden-1Cornbread (via):

2 boxes Jiffy cornbread mix
1 box yellow cake mix
5 eggs
2/3 cup milk
1 cup water
1/2 cup vegetable oil

Preheat the oven to 350 degrees. Spray a 13×9 baking dish with cooking spray and set aside. Mix together all the ingredients in a large bowl and bake for 30 minutes.


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