It is finally possible to use the word “Cornbread” in the same sentence as “Moelleux.” For those who didn’t pay attention in French class, moelleux means soft, mellow and smooth. Generally, cornbread tends to be a little dry and crumbly, but no more! Our friend Diana O’Donnell (she’s Irish by name but French at heart) gave me this recipe – It is fluffy, sweet and far from dry! It is the perfect enhancement to all of your favorite summer barbecues and stays fresh for days. It’s easy to whip up with very little prep time. For even more Cornbread advancements and options, stay tuned later this summer as my son Thom and I put together a kicked up version of this new family favorite.
Ingredients:
- 2 boxes Jiffy corn bread mix
- 2 eggs
- 2/3 cups milk
- 1 can cream corn
- 1/8- 1/4 cup oil
Preparation:
- Preheat Oven 350°.
- Prepare Jiffy Mix as directed on box.
- Mix in all other ingredients until thoroughly incorporated.
- Spray a 9 x 13 baking dish with nonstick cooking oil spray.
- Back at 350° for about 40-45 minutes.
I said this one was easy and it is! You can also add in cheese, or other bit-sized pieces of anything you think would be tasty. Enjoy!
