Cornbread is not always an easy dish to make. It sounds simple. But sometimes the end result is dry. So very, very dry. I already have a buttermilk corn muffin recipe that turns out very tender but I’m also lazy. Most days I strive to make wholesome, from scratch meals, but I’m a realist too. Some days, you need a little extra help to get dinner on the table. While I firmly agree that you should limit the amount of processed food you eat, I would argue that dining out really isn’t much better than taking advantage of a box mix or two.
This cornbread takes advantage of a couple of box mixes, which results in the most tender and delicious cornbread that I’ve ever enjoyed. PERIOD. They refer to this as Disneyland Cornbread, although I have no idea how true of a copycat recipe it is. What I do know is that I make this frequently for guests and everyone loves it.
It’s fluffy, light, sweet and delicious. When my family visited me in May, I ended up making two batches for them. Some of the leftovers (and there wasn’t much) I froze as a test. And I can definitively say that it freezes very well. So now I make a batch to enjoy with my crockpot chili and freeze a large square to accompany every individual serving of chili that I freeze as well.
I may be cutting back on carbs but they are still on the menu, just not as frequently. Knowing that I have a piece of cornbread to enjoy puts a huge smile on my face and makes it easier to turn down other naughty carbs without feeling deprived. This is a family favorite recipe and it goes great with chili and we also make it frequently to enjoy with holiday meals too.