The best delicious Corn Bread Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Corn Bread Cake recipe today!
Hello my friends, this Corn Bread Cake recipe will not disappoint, I promise! Made with simple ingredients, our Corn Bread Cake is amazingly delicious, and addictive, everyone will be asking for more Corn Bread Cake.
What Makes This Corn Bread Cake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Corn Bread Cake.
Ready to make this Corn Bread Cake Recipe? Let’s do it!
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9 oz Pkg yellow cake mix (pudding
9 oz Pkg cornbread mix (Jiffy bra
1/4 c Yellow cornmeal* ,
5 tb Melted bacon drippings,
2 ea Eggs, beaten,
1 1/4 c Buttermilk.
*(or up to 1/3 C if you want the bread less sweet) Preheat oven to
300 or 350 deg (see below). Melt bacon drippings in pan to be used
for baking the cornbread. Mix all dry ingredients together. In a
separate bowl mix eggs and buttermilk together, blending well. Add
bacon drippings to milk mix and blend well. (Bringing eggs and milk
to room temp will prevent curdling when hot drippings are added, but
curdling does not affect cornbread). Add liquid mixture to dry
ingredients and blend, but do not beat. For 2″ high cornbread, bake
at 350 for 25-30″ in a 10 x 6″ pan. For ‘high-rise’ cornbread, bake
in bread pan at 300 deg for 35-40″. Test center for doneness. (I’ve
used an 8″ square pan with good results – baking at 350 for about
30″). This is more like cake than cornbread, but is an attempt to
duplicate Marie Callendar cornbread. Not too grainy, which is why my
family likes it! Use
Yields
4 Servings
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