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Tippin's corn bread




Source of Recipe


The Salt Lake Tribune


Recipe Introduction


*A regular (16 ounce) yellow cake mix, with no pudding added, can be substituted for Jiffy mix. Just combine 2 cups of cake mix with half the water, oil and eggs called for on the package directions. Store remaining cake mix for a later use.


List of Ingredients




1 (8 1/2 ounce) package Jiffy brand yellow cake mix*
1 cup yellow cornmeal
1 cup all-purpose flour
4 teaspoons baking powder
1 egg
1/4 cup melted butter
1 cup milk


Recipe



Tippin's corn bread


Preheat the oven to 400 degrees.

Grease two 8-inch pie pans or one 13-by-9-by-2-inch baking pan. Set aside.

Mix the cake mix according to package directions, being careful not to overbeat.

In a separate bowl, combine the cornmeal, flour, baking powder, egg, butter and milk.

Gently fold the mixture into cake batter. Pour into prepared pan. Bake 20 minutes or until lightly browned.

Makes about 24 pieces.