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Default "Boston Market" Corn Bread

"Boston Market" Corn Bread

Found this recipe on the internet... it called for yellow cake mix,
but the butter mix adds a great taste. Tastes just like Boston market!
(When I made it, I used 12 muffins and 4 mini loafs)

2 boxes Jiffy corn muffin mix
1 box butter recipe cake mix
5 eggs
2/3 cup milk
1 1/3 cups water
1/2 cup butter (softened)

Preheat oven to 350 degrees F and mix all dry ingredients.
Add remaining ingredients and mix well.
Pour into greased cupcake pans or mini loaf pans.
Bake 30 minutes or until golden brown on top and a toothpick inserted in
the middle comes out clean.
Allow to cool slightly in the pan (until pulls away from side a bit).
Remove from pan and serve warm.

Notes: I added only 1 cup of water and after my batter was mixed I
stirred in 1 15-ounce can of creamed corn, and they turned out
excellent! I did have to bake for 25 minutes though.


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