Corny Corn Bread

I have made corny corn bread mix for years before I realized it had become a staple on holiday tables. The first time I encountered it was at my chosen family’s annual celebration. The girls pulled out the stops to make it and made sure I noticed it on the sideboard since my kids call me the “chef” in the family.

Big Guy also loves it, but as a side to chili. The recipe is simple and does not require too much thought. I grab two boxes of Jiffy cornbread and add one egg, a stick of butter, 1/3 cup of milk, and a can of white corn. Mix it together and bake it at four hundred degrees for about 40 minutes. As Ina Garten would say, “how easy is that?”