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I had never tried to make cornbread before but about a year ago my friend made some and brought it to our Young Men/Young Women’s Chili Cook-off. It was so great I asked her for the recipe. She surprised me when she gave it to me. It was so simple I was sure even I could make it!
The 2 main things you will need for this recipe is a yellow cake mix and a box of Jiffy corn muffin mix.
To make these muffins (you can also bake them in a 9×13 cake pan) all you need to do is make your cake mix as per the directions and then mix in the jiffy corn muffin mix.
I used my pampered chef baking stone and cooked them at 350 degrees for 18 minutes. Make sure and spray your cake pan or the muffin pan well so they don’t stick. I sprayed mine well and then still used a butter knife around the edges to make sure it was going to come free easily and I had to let them cool about 5-8 minutes before trying to take them out.
Oh and because I care and you may as well. I was able to get 25 muffins and figured out the calories – these ones are coming up at 148 calories each!