Thursday, January 31, 2013

How You Like It (Part 2)

Yesterday I posted a recipe for Southern style cornbread and promised directions for a version of the sweeter, less dense Northern style (which is what the cats noshed on.)

This easy recipe is a copycat of Tippin's, a long-departed restaurant that had several locations in the area. Tippin's was known for their delicious pies, but they also served a wonderful cake-like cornbread accompanied with a crock of honey butter on the side that could pass for dessert.
"Tippin's" Corn Bread
1 (8.5-ounce) box corn muffin mix (such as Jiffy brand)
1 (9-ounce) box yellow cake mix (such as Jiffy brand)
1/3 cup milk
1/4 cup vegetable oil
2 eggs
1/3 cup water
Preheat oven to 400 degrees.  In a bowl, mix all ingredients together. Let mixture set for 5 minutes, then pour into a greased 9x9 baking pan. Bake for about 20 minutes, or until a toothpick inserted in the middle comes out clean.
What's your favorite type of cornbread?

Five years ago today: New Thing #20--Snow Day!


  1. The use of a cake mix is new to me. Never heard of that before. Must be yummy, as I love cake. I usually just use 1 cup cornmeal, and 1 cup flour with a few tablespoonsful of sugar. Oh, and a tablespoon of baking powder. HOwever, I have recently developed a corn gluten allergy so am now using a gluten-free mix.

  2. I love a simple recipe, sounds great!