3. 2. 1. Ranch Cornbread

This is kinda crazy…

but totally delicious.

The whole “3. 2. 1.” thing in the title of this post is actually most of the recipe, and an easy way to remember what you need:

3 eggs.

2 boxes of cornbread mix.

1 bottle of ranch salad dressing.

•3 eggs
•2 (8-1/2 oz) boxes cornbread mix
•1 (16 oz) bottle Ranch Dressing

Honey Butter:
•1 cup butter, room temperature
•6 tbsp honey*

*I used two tablespoons of Hot (jalapeño infused) honey and four regular.

Note: the original recipe gave the option of sprinkling a packet of ranch dressing mix over the top of the batter before baking, but I thought it all smelled more than ranch-y enough, and skipped that bit.

Next time, though, I may very well add a can or two of drained diced green chiles.

Heat your oven to 375º and apply cooking spray to a 13×9 inch baking pan.

Note: the original recipe by the Baking Yesteryear Guy called for mixing the bread by hand, but my shoulder was acting up, and my trusty stand mixer worked a treat.

Lightly beat the eggs, then stir in the corn bread and ranch dressing, mixing just until combined.

Transfer to the prepared baking pan and bake for 25 minutes, until a toothpick inserted in the center comes out clean.

Cool on a rack.

To make the honey butter, whip the softened butter together with the honey and transfer to a container.

Store in the fridge, but it really is best served at room temperature.

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