I am such a cornbread snob. For years, my family has been enjoying this moist, sweet cornbread. Our friends are convinced there must be some secret ingredient. But in fact, the recipe could not be more simple or the result more satisfying. Try it out on your next chili night!
1 box yellow cake mix (and corresponding ingredients)
2 boxes Jiffy corn muffins mix (and corresponding ingredients)
Preheat oven to 375 degrees. In a medium bowl, prepare cake mix per package instructions. In a separate, large bowl, prepare both boxes of corn muffin mix per instructions. Add the cake mixture into the corn muffin mixture and stir until completely combined. Grease a 9x13 pan and pour mixture evenly into pan. Bake for 35-50 minutes, until a toothpick inserted in the middle comes out clean. Serve with chili.
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