Cornbread = the ultimate comfort

What could possibly warm the heart more?

My husband eats it in a bowl so that he can drown it in butter and maple syrup.  I like to cut thick slices so I can lather it in creamy honey.  BBQ joints serve it with jalapenos, markets will prepare it with rosemary and thyme.  Can cornbread be wrong in any form?

Hint: the answer is not yes.

The picture above does not capture the moist inside and crackled outside that this recipe offered.  It was my maiden voyage in cornbread-making (yes, really - I'm not much of a baker) and it came out pretty well.  I did a variation on the back of the bag.  My variations are shown in parentheses.  It goes like this:

1 c medium grind corn meal 1 c whole wheat flour (I used pastry flour for fluff) 1/2 tsp salt 4 tsp baking powder 1 Tbsp sugar (I used honey instead!) 1 egg 1 c fat free milk (I used whole, duh)

MIx all ingredients together and bake at 475 for 20 minutes.  Do not over bake! the bag says.  Pay attention to that advice.

My wonderful Texan aunt, Dianne, gave me this variation using Jiffy mix, which let's be honest, is amazing.  She started using Jiffy (as my mom does) because of my Louisianan grandmother, Reba.

Reba and Dianne's Broccoli Cornbread

2pkg. Jiffy cornbread mix

16 oz. pkg cottage cheese

4 eggs

10 oz pkg chopped broccoli, thawed & excess liquid squeezed/disposed

3/4 c. butter

1small-medium onion, chopped

Mix all & bake 30min. @ 400 

Perfect holiday bread for neighbors and parties?  Yep!