Blue Plate’s Easy Cornbread
The secret to perfect, golden brown cornbread that’s not dry and crumbly is to mix up the batter with some Blue Plate Mayo. Use your favorite self-rising cornbread mix and follow the instructions below (do not use the instructions on the package) for the best, tastiest cornbread ever. That’s the good stuff!
Prep Time:
5 mins.
Cook Time:
30 mins.
Yield:
12 servings
Ingredients
- 2 eggs
- 1 cup Blue Plate® Mayonnaise
- 2/3 cup milk
- 1/2 stick butter, melted
- 2 (8.5 ounce) packages Jiffy corn muffin mix (or your favorite self-rising cornbread mix)
Directions
- Preheat oven to 400°F and grease a 9x13 baking dish
- In a large bowl, whisk the eggs. Add the mayonnaise and whisk until combined
- Mix in the milk and melted butter
- Add the corn muffin mix and whisk until wet and dry ingredients are combined, with no large lumps
- Pour the batter into the baking dish and use a spoon or spatula to even out the surface
- Bake at 400°F for 30-35 minutes, or until the cornbread is golden brown and a tester inserted in center comes out clean.
- Remove from oven and allow to cool for a few minutes before serving.
