This cornbread is just as easy and quick as a box but tastes so much better! Bake in muffins tins, small loaf pans, or a casserole dish.
Cornbread pairs perfectly with a hearty bowl of chili or beef stew. You can crumble leftovers into your Thanksgiving dressing/stuffing. Sometimes it’s just good with a schmear of butter and a drizzle of honey for a snack. 🙂
The recipe was featured in the September 2014 issue of the magazine.
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