When the quads were babies, friends and strangers alike stepped in to help us take care of them. This recipe comes from one of those wonderful strangers-turned-friends, who just happens to be a fantastic cook. I love it because it cooks up super-fast, and the end result is much less crumbly (read: less messy) than regular cornbread. Plus, what kid doesn't like food in the form of a pancake?
Any cornbread dough
or
1 box Jiffy cornbread mix
1 egg
1/4 cup milk
Heat a griddle or electric skillet to 325 degrees. Drop small amounts of dough evenly over surface of griddle, as if you were making pancakes. Turn when tops are bubbly and starting to dry around edges; cook until both sides are golden brown.
From Dianne's Recipe Box
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