Why mixes? I have a weird love/hate relationship with mixes. Much like I have a love/hate relationship with ornaments that say, “Merry Christmas from Heaven,” featuring a photo of a dead dearly beloved.
No. I just hate those. If you Google them, you will see there’s also a part about “hi from Jesus.” I can’t make stuff like that up.
Mixes are mostly bad because you can taste the chemicals, but on occasion I want to taste the guar gum and carrageenan. (See any of my posts on Bisquick.)
According to my grandmother (whom I never met), it was only OK to use a mix for bundt cake. There is no shame in bundt mixes. They are complicated.
Also, the Safeway by school didn’t have any bags of cornbread stuffing. Plus, the premier maker of cornbread mix is Krusteaz and I love the name Krusteaz.
For the record, I wanted to make stuffing from actual bread (again) this year but I was vetoed, as usual. I decided at least I could make the cornbread for that part of the stuffing and let it get stale. Which doesn’t take long. At all.
I bought two different mixes so I could compare. The Betty Crocker was yellower out of the packet but that might be yellow coloring. The Krusteaz contains “honey powder” but didn’t taste significantly sweeter. They both baked in 16 minutes, even though I muffined the Betty Crocker and dumped the entire box of Krusteaz in a shallow Pyrex pan lined with parchment.
The mixes were identical in every way except color — right down to the ingredients you add to them (egg, milk, oil — though the Krusteaz called for twice the egg). They were both delicious and I don’t care for cornbread as a rule. And they are both, a mere few hours later, totally stale.