I found this cornbread recipe in the Ohana Cookbook. As I mentioned before, I don’t plan to post recipes that I view as normal/traditional southern recipes. So, what’s so different about this cornbread? It uses pancake mix!
It also uses sugar, which I know is a controversial ingredient for cornbread, especially in the south. My daughter reminded me that when I returned from my very first trip to Hawaii in 2001, I brought home the most delicious COCONUT cornbread mix! It seemed to be more cake than cornbread and was delicious! The coconut cornbread must have made quite the impression on my daughter, she was still in grade school when she tasted it. We wondered if this recipe using the pancake mix would turn out a similar product.
The recipe below did NOT turn out like the coconut cornbread mix, but it was much fluffier than regular cornbread. Golden, buttery and delicious!
Here are the ingredients you will need:
2 EGGS, BEATEN
1 BLOCK BUTTER, MELTED (research tells me 1 block = 1 pound * see my note at the bottom of the recipe.)
1 CUP MILK
MIX THESE FIRST 3 INGREDIENTS TOGETHER IN A BOWL.
2 CUPS PANCAKE MIX
1/2 TEASPOON BAKING POWDER
1/2 CUP YELLOW CORNMEAL
1/2 CUP SUGAR
ADD THESE REMAINING FOUR INGREDIENTS TO THE LIQUID MIXTURE. MIX WELL.
The batter was thick and delicious!
POUR INTO 8 x 8 INCH PAN AND BAKE AT 350 DEGREES FOR 30 MINUTES.
The finished product was absolutely beautiful!
* I ended up baking it about 5 minutes longer than the recipe suggested. This made me question the 1 block = 1 pound of butter conversion. (Could there be TOO MUCH butter??? Is there such a thing???) It also could have been because I didn’t have an 8 x 8 pan, or it could have just been because the oven temperature isn’t calibrated correctly. Once it was cooked, I tried to cut a piece before it had cooled and it was very crumbly. I didn’t mind this so much since I was just planning to crumble it in a bowl of black-eyed peas anyway. After my hastiness to taste the very warm scrumptious goodness didn’t leave me with a beautiful square of cornbread, I opted to wait until it cooled completely to cut the next piece. It cut perfectly this time! We ended up having cornbread for days!
Try it, and let me know what you think! Or, leave me a comment if you have a similar recipe using pancake mix. I don’t think this is a true Hawaiian recipe, but since I found it in the Hawaiian cookbook, it will now always be my Hawaiian cornbread recipe.
Aloha and mahalo (thank you) for stopping by!
Texas Girl Finds Aloha