Mack likes to eat this on a cold winter morn in Texas as he sips his tea.
3 boxes Jiffy MUFFIN mix (you must use muffin mix or some idiot will poke your eyes out with a hook'em)
3 eggs
1 cup BUTTERmilk (this is what makes it special, no substitutes) add more to if you like it moist
1 small can of nacho Jalapeno's (optional if you're a tea-toddling pansy boy from Austin)
Preheat the oven to 350 degrees (or whatever your muffin box says). Get an Iron Skillet big enough for this and put it on the stove eye on low heat (this will help give you that crisp edge). Spray it generously with Pam (unless you use gas then you will want to turn the eye off first idiot). Mix the other ingredients thoroughly and pour into the warm skillet. Place skillet in the oven on a low rack and start checking it in about 20ish minutes. When the top starts to turn golden brown (it will in streaks) pull it out. Let it cool and then lay a towel out on the counter. Flip the skillet and whop it upside down on the towel and the cornbread should fall out with a beautiful dark brown crust. Flip it over, cut, and serve. Mack serves it with tea at his Sunday Oprah book club.
3 boxes Jiffy MUFFIN mix (you must use muffin mix or some idiot will poke your eyes out with a hook'em)
3 eggs
1 cup BUTTERmilk (this is what makes it special, no substitutes) add more to if you like it moist
1 small can of nacho Jalapeno's (optional if you're a tea-toddling pansy boy from Austin)
Preheat the oven to 350 degrees (or whatever your muffin box says). Get an Iron Skillet big enough for this and put it on the stove eye on low heat (this will help give you that crisp edge). Spray it generously with Pam (unless you use gas then you will want to turn the eye off first idiot). Mix the other ingredients thoroughly and pour into the warm skillet. Place skillet in the oven on a low rack and start checking it in about 20ish minutes. When the top starts to turn golden brown (it will in streaks) pull it out. Let it cool and then lay a towel out on the counter. Flip the skillet and whop it upside down on the towel and the cornbread should fall out with a beautiful dark brown crust. Flip it over, cut, and serve. Mack serves it with tea at his Sunday Oprah book club.
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