If you’re gonna get out a mixing bowl and dirty a spoon, you might as well make it taste better than a bagged mix–that’s just my opinion.
Then I heard my friends talking about it one night–they use a (gasp) bagged mix that you just add water to. I kept wondering if this recipe was just too easy to share with you. I’m going to try to give you measurements, but just remember it should be just thicker than pancake batter. Even when my mom taught me as a little girl, it was all by eye. I don’t know how much to tell you to put in though–you may just have to wing it.Īnd speaking of winging it, that’s what I realized that I do when I make this. So I say that to say this: you CAN put sugar in my recipe and I will still work for you. Isn’t it funny how we get used to something tasting a specific way? I’ll just pass if I have to eat it with sugar in it. In fact, the only thing sweet cornbread is good for to me is a corn dog. I grew up south and so did the cooks in my family so we don’t put sugar in our cornbread.
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