Wednesday, January 2, 2019

Sweet Corn Bread


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Happy New Year!  Things have been a little busy around here since I last posted.  
I hope everyone had a great holiday season.   Today I made slow cooker bean soup with my leftover Christmas ham.  To go along with my ham I made my favorite and super easy Sweet Corn Bread.

I love to crumble up my corn bread and stir it into my soup like I would crackers in tomato soup.  The corn bread adds a little sweetness to the bean soup.  However Bill crumbles his in and then adds ketchup to his.

Sweet Corn Bread

1 box Jiffy corn muffin mix
1 3.4 ounce box instant vanilla pudding
2/3 cup half and half (can also use milk)
2 eggs

Preheat oven to 400 degrees

Mix all ingredients together and pour into a greased 8x8 baking pan.  Bake for 20-25 minutes.