Quick Sweet Cornbread

I love good ol' fashioned cornbread as much as the next person. Homemade, cast iron skillet, the whole shebang. However, a friend of mine told me a way that she heard to do it and I usually make it this way now. There's rarely a time I prefer anything out of a box over homemade, and I can't say I actually prefer this, but it's just as good!

Ingredients:
2 boxes Jiffy corn muffin mix
1 box Jiffy golden yellow cake mix (I've also used the Jiffy white cake mix before too)
2 eggs
1/2 cup water
1/3 cup milk

Prepare both corn muffin mixes according to package directions. In separate bowl, prepare golden yellow cake mix according to package directions. (Tip: I always prepare the corn muffin mix first to allow it to rest so that I can beat it again with the cake mix for a good rise)

Pour cake mix into corn muffin mix and mix well until blended. Pour into greased 9X13 and bake at 400 degrees F for approximately 20-22 minutes until golden brown.

You should end up with something like this: 

Here it is with my Easy Crockpot Red Beans and Rice

Enjoy!!