To the reader,
When we were in California, the Kari of the IncrediParents made us this cornbread dish with dinner one night.
I like cake, so it was very distracting for me! It is delicious - most especially so when topped with chili, which is how Kari served it to us - and how I recently served it to Mr H and Mandatory here in Virginia!
As you know, I don't generally use mixes (I do use the Ghiradelli's brownie mix occasionally, but that's it), so this recipe is a departure from the norm. However, it is so fun and so simple, I can't resist sharing with you - especially if you are, like me, in the throes of some huge activity (moving, for us!) and maybe don't have access to a lot of baking ingredients!
The sweetness of the cornbread is perfectly paired when topped with a spicy, fragrant chili or stew!
1 yellow cake mix
2 Jiffy (or similar) cornbread mixes
Eggs, milk & oil, for all the mixes
Whisk the mixes together in a bowl. Stir in the additional ingredients called for on the boxes (eggs, milk, oil, water). Bake in a greased 9x13 pan for the time directed for the cake, or until a toothpick comes out clean.
Serve hot, topped with a spicy chili!