Does this make me Sandra Lee?
My in-laws were in town and I wanted to make some cornbread to go with the tortilla soup. The Yankee likes his cornbread total Southern style, no foolin’ around with it.
The Yankee wasn’t here. 😉
So, in the names of convenience and experimentation, and inspired by a recipe a friend sent me.
I mixed up:
- One box of Jiffy cornbread mix
- Half a can of cream of corn
- Half a can of diced pineapple (it’s what I had on hand) that I buzzed around in the food processor a bit till it was more like crushed pineapple.
Naturally, I baked it in a cast iron skillet, according to Jiffy package directions.
The end result:
It was great! The corn made it so, so, so moist (that’s right, I said moist), and the pineapple made it a little sweet. Yum! My in-laws declared it a two-thumbs-up dish, and The Yankee didn’t have to see his cornbread fooled around with. A win!