Sweet cornbread = evil conspiracy!
Go ahead & razz me, since this is made from packaged mix. But it's easy, dirt-simple & everyone who's tried it loves it.
For a full 3-pouch batch, I use:
*3 pouches non-sweet cornbread mix(Gladiola/Martha White, Pioneer, supermarket house brand, etc. Most box mixes(say, Jiffy) are too sweet)
*3 eggs
*Milk
*12" cast iron skillet
*~2 tbsp veg oil
*semi-large mixing bowl
*whole-kernel corn(regular canned, frozen, Niblets, whatever-I never measured, but guess ~2/3 to 3/4 cup)
*8-oz/2-cup bag of shredded sharp cheddar cheese
Set oven to pre-heat- whatever temp cornbread mix recommends, usually ~400*F- put veg oil in cast iron skillet, make sure pan bottom is fully covered & put in oven to heat up. Remember, when you pour the batter in the skillet it should sizzle with gusto!
Gather up all the other stuff- that should give your skillet/oil a few extra minutes to heat up.
In bowl-follow directions(usually 1 egg/pouch + enough milk to make batter of "correct" consistency. I never measure the milk), EXCEPT stir in the corn & shredded cheese. You may need to add a bit more milk as you go along.
Now- batter look about right, all corn & cheese well mixed in? Remove skillet from oven, try a test-drop of batter in the skilet- good sizzle? Great, now pour in all the batter(ain't all that sizzlin' satisfying?) & put it all back in the oven. The mixes I use all recommend ~20 minutes at ~375-400 deg F. If it's your first effort & you're concerned, test with toothpick in the thickest part when you think it's done- or just leave it in the turned-off oven for about 5 minutes. Allow to cool for a few minutes on stovetop before you cut it.
Serve it with a big pot of home made chili, you'll be the most popular guy around.
