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You Asked For It: Corn bread

I would like to have the corn bread recipe from the former Remington Steakhouse in Port Richey. Can anyone help?

Linda Bowers, New Port Richey

Janice Smith of Palm Harbor shares a delicious corn bread recipe called, simply, World's Best Corn Bread. This is not from the Remington Steakhouse, but it was published a few years ago in the Times from Margaret Rehbien of Palm Harbor. It is a sweet corn bread made with a combination of corn muffin mix and cake mix. Janice likens it to the corn bread at Boston Market. It mixes up quickly and bakes in 30 minutes, perfect to have warm on the table in time for dinner. Janice says this freezes well in small amounts. Warm it a few seconds in the microwave when thawed.

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Candied fruit report

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Recipes tested by Times correspondent Ellen Folkman unless otherwise noted. Send requests to You Asked For It, St. Petersburg Times, P.O. Box 1121, St. Petersburg, FL 33731 or e-mail [email protected] Include your name, city and phone number.


World's Best Corn Bread

Cooking spray

2 packages (8.5 ounces) Jiffy corn muffin mix

3 eggs, divided

2/3 cup milk

1 package (9 ounces) Jiffy yellow cake mix

½ cup cold water

Preheat oven to 375 degrees. Spray a 9- by 13-inch baking dish with nonstick spray, set aside.

In a large bowl, combine corn muffin mix, 2 eggs and milk, then set aside.

In a separate bowl, combine yellow cake mix, 1 egg and cold water, then beat with mixer at high speed for 3 to 4 minutes. Fold corn muffin and cake mixes together until blended thoroughly.

Pour the combined mixtures into prepared pan. Bake for 30 to 35 minutes. Cut into squares.

Source: Margaret Rehbien of Palm Harbor

You Asked For It: Corn bread 03/31/09 [Last modified: Tuesday, March 31, 2009 4:30am]
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