A boxed corn bread mix gets a tasty treatment from Janice France of Depauw, Indiana when dressed up with bananas and chopped walnuts. The moist golden loaves are a great addition to a brunch buffet or bake sale.
- 2 packages (8-1/2 ounces each) corn bread/muffin mix
- 1 cup mashed ripe bananas (about 2 medium)
- 1 cup chopped walnuts
- 1 cup 2% milk
- In a large bowl, combine all ingredients just until blended. Spoon into two greased 8-in. x 4-in. loaf pans.
- Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Yield: 2 loaves (16 slices each).
Originally published as Banana-Nut Corn Bread in Quick Cooking March/April 2001, p8
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