Many years ago Jodee Linta in Arizona came up with this corn bread recipe. I couldn't find my copy of her recipe this week, so asked her to send it to me. She emailed it right away. She said the version she sent was slightly modified by Judy Youngdoff of Kansas City, and she likes Judy's version better. Jodee and Judy were college roommates, and keep close contact with each other.
This recipe makes a moist, cake-like corn bread.
Jodee's Corn Bread
1 box Jiffy Corn Bread mix
1 box Jiffy Yellow Cake mix
1/2 cup water
2 eggs
1/4 c. vegetable oil
1. Mix all ingredients together. and p
2. Pour into a greased and floured 8x8-inch pan.
Bake at 400 degrees for 5 minutes, then 20 to 35 minutes at 350 degrees. Servce with honey butter or just honey.
Optional: Use a pan designed for small individual loaves. Bake for 20 minutes or until done.
