NEVER THOUGHT YOU’D HEAR ME SAY, “BETTER THAN HOMEMADE”, RIGHT?
Well, believe it not, some things don’t always have to be done from scratch! Like this Penguin Cornbread I get when I go to Costco! Now, I think other grocery stores may carry this brand, but I typically get it at Costco (where I get sooooo many other things, too)! And when I tell you this is the BEST cornbread mix ever, I mean it!
Once in awhile on a weekend, when I’m not actually entertaining or having a larger family dinner, I am typically just trying to get caught up on so many things going on in my life! This particular weekend, I am getting ready to host a wedding shower the following Saturday for a VERY SPECIAL young woman who I’ve known for 29 years! I needed some down time to organize my downstairs rooms, meet with the Mom of the bride, and plan the menu, décor, logistics, and all the wonderful parts of making this wedding shower so very special!
WHAT DOES MILK, AN EGG AND OIL HAVE IN COMMON?
That’s all you need to make Penguin Cornbread! We all keep those ingredients in stock! And because it was a chilly March day, I put a pot of my signature chili on the stove to simmer for the afternoon, and 30 minutes before I was ready to serve, I whipped up the cornbread mix! I took it up a notch by adding a couple of my favorite spices from Hoby’s Essentials, Happy Paprika and Rosemary Salt Blend! Popped the cornbread mixture into the oven and it was ready to serve with a bowl of my signature chili! Still warm from the oven, I put a tab of butter on it and drizzled some honey over it! Oh my! My husband and I went back for seconds!
HOMEMADE AND SEMI-HOMEMADE CAN ALWAYS WORK WELL TOGETHER!
So even though I still feel a little guilty when I don’t make everything from scratch, I’m learning to not be so picky and be grateful that there are so many delicious alternatives to making everything from scratch! And this cornbread is one of them! Who knows what I might add next my semi-homemade repertoire!
Until next time,
Let’s get cookin’
Quick and Easy Penguin Cornbread
- 1 Medium Mixing Bowl
- 1 9" square or round pan
- 1 packet Penguin Cornbread Mix
- 1 egg
- ¾ cup milk
- ½ cup oil I use vegetable or canola oil
- 1 tbsp Hoby's Essentials Happy Paprika You can substitute Smoked Paprika
- 1 tsp Hoby's Essentials Rosemary Salt Blend optional
- honey and butter when serving
- Preheat oven to 350°.
- Mix all ingredients together in the medium mixing bowl.
- Pour into the 9" pan and bake for 25-30 minutes until cake tester or toothpick comes out clean in center.
- Serve warm with honey and butter.