Savory, refreshing, and filling, having a glass of milk with crumbled up cornbread is a staple in the South, and you absolutely need to try it.

Cornbread bread pudding, made with leftover cornbread, is so good you'll always make sure to have enough cornbread leftover!

Why You Should Make Jiffy Cornbread with Sweetened Condensed Milk. The back-of-the-box recipe for Jiffy cornbread mix includes one egg and one-third cup of milk for six to eight servings.

9 cups crumbled cornbread. 1 cup milk, for moistening. salt and pepper. 4 tablespoons unsalted butter. If using a soft or loose sausage, cook the sausage in a large skillet until cooked through.

Cut cornbread into 2- to 3-inch pieces, and place in prepared dish. (You should have about 10 cups cornbread.) Cook butter in a 2-qt. saucepan over medium heat, stirring constantly, until butter ...

To dry mixture add egg, milk, sour cream, oil and jalapeños, and mix until smooth. ... ROARING FORK SKILLET CORN BREAD. Recipe from Roaring Fork restaurant in San Antonio. Advertisement.

In a large bowl, whisk together 726 grams (1 pound 9.5 ounces; 4 1/2 cups) cornbread muffin mix (three 8.5-ounce boxes, such as Jiffy) with 1 cup milk and 3 large eggs until smooth.

We grew up eating cornbread and milk, so it's always been a big part of our family. We're in the restaurant business, and so we've eaten cornbread, you know, at least five times a week for the ...

To transform your Jiffy cornbread or muffins into a sweet, cakey delight, follow the directions on the back of the box, but instead of adding milk, use 1/3 cup sweetened condensed milk.