"Out of the box Cornbread "

Ingredients

1.) Box / or package of yellow corn muffin mix
2.) 1 Tablespoon of heavy whipping cream
3.) 1 Tablespoon of evaporated milk
4.) 1 Tablespoon of sugar
5.) 1/4 Cup of buttermilk
6.) 2 Eggs
7.) 1 1/2 Teaspoon of melted butter
8.) 1 Pyrex baking dish/ cake pan/ muffin tray
9.) 1 Large mixing spoon


Instructions

1.) Preheat oven to 385 degrees.
2.) Grease / Spray bottom of pan with non stick cooking spray.
3.) Pour corn muffin mix into a mixing bowl.
4.) With Large spoon, mix in sugar.
5.) Mix in one by one, buttermilk, heavy whipping cream, evaporated milk, & melted butter.
6.) Add 2 eggs (one at a time) mixing the batter between each egg.
7.) Stir until smooth (should have the consistancy of pankcake batter)
8.) Pour into greased pyrex baking dish/ cake pan/ muffin tray.
9.) Place into oven. Be sure to place on the center of the oven rack.
10.) Cook for approx. 18-25 minutes. (Or until golden brown)
11.) Let cornbread cool for at least 5 minutes, then serve.


Tips
1.) Brown eggs give the cornbread a more rich texture and taste.
2.) This recipie works best with jiffy cornbread mix
3.) Pyrex baking dishes give the best results.