Rainy day in Los Angeles today, good time for some toasty cornbread!
I basically followed the recipe but I added a can of corn kernels, along with half the liquid from the can.
1 box Jiffy cornbread mix
1 14oz can of corn kernels
1/3 cup juice from the corn kernels
2 tbs milk
1 tsp vegetable oil
Mix the ingredients, minus the vegetable oil which I used to grease the pie tin. Don’t over mix.
Pour into the pie pie tin and bake at 400F for 25-30 minutes.
Serving it with a little butter and honey is traditional but I had maple syrup handy so I used that.
Pardon the dirty plate but I got through two pieces before I remembered to take a picture! Serve with a spot of tea to stay sunny on the inside. 🙂