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If I wanted it spicy I'd buy the spicy TJ's cornbread mix. I used to make squares to take to work in lieu of a corn muffin, using buttermilk (after reading that buttermilk cornbread is less crumbly, and cutting back on that and the oil by 2 Tbsp each, then adding a quarter cup of Grade B maple syrup. I baked it in two parchment-lined 7x11 pans, then when it was cool spread the bottom of one with softened butter and sandwiched it against the bottom of the other one. That way I had a firm top crust on both the top and the bottom when I cut it into squares. Wrapped in plastic wrap, they stayed together well enough to have at my midmorning desk break without making a mess.
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