Heavenly hot and fluffy

After looking up a million recipes on line and using my advanced mathematical skills to calculate, I came up with this formula for an airy and moist corn spoon bread. Perhaps I will enter it in a bake-off. Turn the oven on to 360.

Take more than a half a stick of butter and mash into a 2 quart pyrex flat bottomed bowl or square, soften it in the microwave until it lies like cheap oil paint, then coat the sides with it, thickly...

Put these things in the bowl:

1 Box Jiffy Corn Muffin mix (8.5 oz)

2 eggs

most of a can of corn the volume of a baseball, with some juice

a couple of big globs of onion dip, call it a half baseball's worth ( I did not have sour cream or shredded cheese, but this was an interesting substitution)

a good glug or so of milk, to bring liquid to about a cup.

Stir good and look for a consistancy a little thinner than prepared pudding, but stiff enough to put up some resistance.

Bake for about an hour, give or take, until it puffs, browns and perfumes the house. You don't need to butter it served hot from the oven, but gravy is always good and the next day it nukes nice.

With a recipe this general, you can always add some herbs or jalepenos, bearing in mind that the texture of the batter remains thick. Don't tell anyone, but I snuck a quarter cup of oat bran in there.

Comments

[Joolie]

I'll have to try this. The best food comes from recipes that call for a glug of this and a half-baseball's worth of that.

['mouse]

I tried this, but the cardboard from the box of cornbread mix stayed a bit chewy... I must be doing something wrong.

cheers,
'mouse