My favorite cornbread

My family loves cornbread. I know every family has their own version. This is the way that I like to make it.
I start with three boxes of Jiffy corn muffin mix.

Next I add two tablespoons of granulated sugar. This recipe is definitely  not one for diabetics.

Three eggs go in next. Please, for the sake of all things, crack your eggs in a separate bowl! I know when you watch these fancy chefs on TV they crack their eggs right in the bowl they are mixing in, but they have the benefit of RE-TAKES! You, on the other hand, do not.  You might drop a piece of shell into the mix, or you might crack open a bloody egg. So you have to wash one extra dish? Just do it!!

Next add one cup of evaporated milk. You could use regular 2% milk. It does not have to be evaporated. It is just what I like to use.

Next drain one regular sized can of corn and add.

Give it a good stir. Now is NOT the time to break out the Kitchen Aid or the mixer. A good wooden spoon and some elbow grease are all that is needed.  Stir until the corn meal is mixed and set it aside.

Get a stick of butter and place in a 9" x 13" pan and put in your 400 degree oven to melt.

Carefully remove from the oven and pour the corn bread mixture over the top of the melted butter.

Place back into the oven at 400 degrees for approximately 20 - 25 minutes until golden brown and cooked through. You can stick a knife in the center and it comes out clean.

It is my favorite. I serve it quite often with the usual chili or pinto beans but sometimes I make it just for the simple pleasure of it. It is one of my "go-to" comfort foods that my family loves.