Cornbread/johnnycake is a favorite in our family, one thing all of us liked through the years, even my picky eaters. We all have used the little corn muffin mix box for cornbread through the years, or should have. They were quick, simple and cheap, in fact they still are very reasonable, and as far as I am concerned still used by me today. All that know me know I am not a great baker, and any help I can get is most welcome, however I am a cook who believes in my favorite word, add-ins, as I like to refer to them. Today was no different. Don't get me wrong plain cornbread is great, but once in a while changing it up is great too. I have through the years tried making it from scratch, but for some reason, it never was quite the same, and one little box versus many ingredients needed just never made sense, at least to this not so great baker!!
My recipe today was one of my favorites, as the saying goes if I had a nickel for every cornbread I made I would be rich!!
This is what I did:
1 box jiffy corn muffin mix, (if using 2 boxes double everything)
1 large beaten egg
1/3 cup of milk of choice
1/3 cup of pumpkin puree
Dash of cinnamon (optional)
Pre cooked bacon lardons, amount of choice, but don't skimp here for best results, for topping
Mix together first 5 ingredients, top with the bacon lardons, bake according to package directions
Here we have another preference of mine, if possible a cast iron skillet works great, if using one place in oven while it is preheating then when mix is ready remove from oven, spray or butter the pan before adding the mixture
DO NOT Overbake your corn bread, if I had one rule of thumb that would definitely be it
Note: I have also made this with chunky applesauce in place of the pumpkin, your kitchen your choice!!