Sorry for the delay! Hopefully the ease in its preparation will make up for it…
1 box Jiffy cornbread mix, prepare as usual but substitute maple syrup for most of the milk.
Add in sauteed onions of your choice & some cooked-up bacon. In whatever proportion you prefer. I recommend LOTS of bacon.
Bake per usual.
Try not to eat it before it cools or you get it to the hunt breakfast! :lol:
I don’t check this forum, but the words “recipe cornbread” caught my eye and I had to look. I can’t wait to try that! I always have Jiffy cornbread in the house and can get the rest of that stuff on my way into town tomorrow.
Cody
It does look quick & yummy! I have all the ingrediants here and will give it a try tomorrow!
my version!
Horsepeople gotta eat! 
So…I add honey to mine and a half can of sweet corn. Now that’ll get you through a cold day hunting!! 
Yes, the sweet corn is a definite plus!
Wow! Sounds delicious! I will try it. How is it cold? Will it keep til after the hunt? btw, how do ya’ll do something warm for a tailgate? I have seen some people wrap a hot brick in towels and put that in a cooler with the food to keep it insulated and sort of warm.
Here’s another one (in case you don’t eat bacon):
Corn Bread Casserole
1 box Jiffy Corn Bread Mix
1 box Canned Creamed Corn
I can Whole Kernel Corn (white is more tender) DRAINED
1/2 cup Sour Cream
1 Egg
1/2 Cup Melted Butter (the real stuff)
Jalepenos to taste!!! These can be left out, but dance a wonderful tango with the honey flavor of the Jiffy Mix.
Mix it all together and pour into a greased 11’ x 13 pan or an 8x8 if you want thicker pieces.
Sprinkle with 1 cup Grated Cheddar Cheese.
Bake at 350 for 45 to 60 minutes or until golden (depending on thickeness and how accurate your oven is…LOL).
Be sure to bake it long enough that the bottom bakes.
Donna Ray
Carson Farm
www.carson-farm.com
[QUOTE=dray;2887395]
Here’s another one (in case you don’t eat bacon):
Corn Bread Casserole
1 box Jiffy Corn Bread Mix
1 box Canned Creamed Corn
I can Whole Kernel Corn (white is more tender) DRAINED
1/2 cup Sour Cream
1 Egg
1/2 Cup Melted Butter (the real stuff)
Jalepenos to taste!!! These can be left out, but dance a wonderful tango with the honey flavor of the Jiffy Mix.
Mix it all together and pour into a greased 11’ x 13 pan or an 8x8 if you want thicker pieces.
Sprinkle with 1 cup Grated Cheddar Cheese.
Bake at 350 for 45 to 60 minutes or until golden (depending on thickeness and how accurate your oven is…LOL).
Be sure to bake it long enough that the bottom bakes.
Donna Ray
Carson Farm
www.carson-farm.com[/QUOTE]
Mmmmmm. Spicy Corn Casserole… my brothers GF’s mom makes that. It is delicious. :drool:
ETA: amazing how a title like Cornbread Recipe grabs attention… mention food and horse people come running
[QUOTE=seeuatx;2887403]
Mmmmmm. Spicy Corn Casserole… my brothers GF’s mom makes that. It is delicious. :drool:
ETA: amazing how a title like Cornbread Recipe grabs attention… mention food and horse people come running ;)[/QUOTE]
Haha. It’s a running joke that my barn is like a garbage disposal. Bring any food item into the office, and it will be eaten by the next day (same day if it’s something good).
That recipe looks great, btw. I’ll have to try it.
Drew me in from the driving forum. I might make it for Christmas. Yummmmmm:yes:
Yum, I forgot to buy a fresh onion so I made the batter w/ syrup and bacon. Fabulous snack!! This would be a hit at a breakfast! Thanks!
I’m too lazy to look one up & post the link, but there are these things that look like a cooler, but have a plug for your ciggy lighter and can be used as a warmer. One of our MFHs has one. It’s so nifty.
Sometimes people will fire up a coleman stove & cook soup or something right at the breakfast.
When I had this cornbread, it was room temp. It’s good at any temperature, but hot with butter slathered on it I think is tops.
As dray said, another good add-in is diced jalapenos. You can buy them in the can. Or if you can’t, I’ll mail ya some from here in AZ!
I make cornbread all the time; it’s good for so many things. Here’s one of my faves: make strawberry shortcake with it. It’s a good contrast & not so sweet.
LOL - I’m a native Tar Heel so the culture clash w/ TX is inevitable - shows up in cooking and other even stranger places…
so here is another one…no mix in it…but worth the adventure
1 1/2 cup self-risin corn meal
2 eggs
2/3 cup vegetable ooil (not bacon drippings)
1 cup grated SHARP cheddar cheese
1 cup BUTTERILK (gotta have it)
1 can creamed style corn
3 tbs jalepeno peppers
Mix it all together and pour into large greased baking dish or cured wrought iron skillet
Bake at 375 degrees for 45 minutes (you know the oven drill…check it.
Merry Christmas!
Donna
If it has corn in it… it has to be good.
That’s my motto!
By submitting your email, you agree to our Terms of Service and Privacy Policy. You may also receive promotional emails from The Chronicle of the Horse. You can opt out at any time.
For Customers
Company
Terms of Use
