Friday, December 9, 2011

Tippin's Cornbread

I got this yummy recipe from Leslie, a co-teacher at preschool.  My girls love cornbread so I knew they would love this.  I have always made good Southern cornbread in an iron skillet but it isn't the sweet kind.  My girls, especially the middle daughter loves the sweet, corn bread.  This recipe must be a re-make from Tippin's Restaurant.....  AND - my girls did love it.  It is sweet but not overly sweet - I think you will be very impressed.  This makes a large 9 x 13 so great to take to party or serve with your favorite soup.  Be sure to cook it long enough.  I cooked mine for 30 and my tester came out clean then the middle of mine sank :(.  Be sure to cook it for the 35-40 minutes.




Tippin's Cornbread

2 boxes single Jiffy yellow cake mix
2 boxes single Jiffy cornbread mix
2/3 cup milk
1 cup water
4 eggs
1/2 cup oil

Mix the milk, water, eggs and oil in a large bowl.  Add the cake mixes and gently mix just til the dry ingredients are blended.  Pour into a greased 9 x 13 pan and bake at 350 for 35 to 40 minutes.



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