Cornbread Recipes

I have tried substituting 1/4 cup of canola oil for the 1/2 cup butter and still came out with a moist delicious product. Everyone I have ever served these to wanted the recipe!

grease the cassarole for easy clean-up

Tiffany, I don't know if this is the exact recipe you are looking for, but it sounds like it could be close. The original recipe calls for 1 stick of butter and just one box of Jiffy mix, but I like it better the way I make it. This is a hit at all major holiday meals. Enjoy!

THIS IS BASIC. ADD AS YOU WISH. YOU CAN ADD SEAFOOD, NUTS, ETC.

Note: Cracklin cornbread is best eaten warm. It can be frozen successfully, but should be reheated in a 300*F. oven for 15 minutes before serving.

More jalapenos may be used, to taste.

The cornbread will be lighter in texture if dough is allowed to rise twice in the bowl before final rising in the pan. In the Azores, where a large group of the Portuguese people on Martha's Vineyard originated, the white meal is preferred. Enjoy...