(I just wasn’t that much of a ketchup person myself, so I didn’t indulge so much in the stuff. My plate was plain and simple with all contents separated from each other. hee hee! )
How about you? Do you like southern food? Do you throw it all together or do you like it all separate?
Baked cornbread is one of those breads that you can eat with almost anything and is especially nice with soups and stews. It’s quite versatile too! You can spiffy it up by adding just a few “extras” like whole kernel corn or in this case, garlic and onions. Another favorite of mine is with jalepenos.
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Garlic & Onion Cornbread Muffins
2 boxes Jiffy cornbread muffin mix
2/3 cup milk
½ tsp garlic powder
½ tsp onion powder
¼ tsp black pepper
Preheat oven to 400 degrees. In medium bowl, add all ingredients, and mix with a whisk until all lumps are gone.
Spray a cupcake pan with nonstick spray. Fill each cup ¾ full.
Bake at 400 degrees for 15 to 20 minutes. Tops will be golden brown.
Remove from oven. Let stand for 1 minute. Remove from pan and serve warm.
Although garlic and onion powder were used in this recipe, you may want to add a little more texture by using fresh, chopped onion and garlic.
When it’s time to take the cornbread out of the pan, make sure you’ve let it cool a little. If it hasn’t cooled down enough, you’ll wind up with cornbread crumbs. However, this is not always a bad thing.
If you’re serving it with a hot bowl of vegetable soup, you can just sprinkle the crumbs on top.