Now let's be honest, when Mike and I make cornbread, we exclusively use Jiffy. It's SO good! [Have you tried Jiffy's apple cinnamon muffins?? Even better!] However, I figured that since this was my only task, and my other coworkers were making things like lentil soup, chili, kielbasa and sauerkraut, and desserts, I would put a bit more effort in than adding an egg and milk to a big mix.
I decided to try Brown Eyed Baker's cornbread recipe. I was so excited when I saw it, because I would get to use my new food processor!
It seemed like your typical cornbread recipe to me. I only made 2 small changes. When I was little, my mom always told me that cornbread wasn't necessarily supposed to be sweet, so when she made it, she always added a bit of sugar. So, for that reason, I upped the brown sugar to 1/3 cup and added 2 teaspoons of regular sugar to the dry mix.
All in all, I would say that the cornbread turned out okay. The consistency and texture were great. I really liked the small bits of corn left from the frozen corn, and it was very moist. As for the taste, on it's own, I thought it tasted more like a shortcake or biscuit than cornbread. Even with frozen corn and corn meal, it just didn't really have that corn taste. Next time I make it, I think I might try strained canned corn instead. It won't be as healthy, but I think it will taste better. I was so disappointed, since this was my only responsibility, that I also made Jiffy muffins at 10:30 that night to prove I wasn't trying to slack off. Surprisingly, when I ate the cornbread [with a little butter on top] with the chili, it did taste good because I think the chili really added that extra kick of flavor. All in all, if you are making it to go with something else, it is a good bread to make, but on it's own, I would try something else.
Now as you can see, it's not like my corn bread was that important. There was so much food!
On another note: Happy 60th Birthday to my momma!