Jiffy Corn Bread with Added Creamed Corn🌽
This recipe is the most delicious recipe for cornbread I have ever found. The addition of creamed corn just makes this cornbread moist and much like a dessert to be quite honest. 👌🏼 This cornbread recipe is fast, it’s easy… it won’t get stuck in your throat! 😉 Does that ever happen to you?
Anyhow, I believe you and your whole family will love it! (Not sponsored in anyway. I just love it. It’s my go to recipe.)
2 boxes of Jiffy Corn Muffin Mix
2/3 cup milk
14oz can of creamed corn
2 Tablespoons butter
Put an 8” or 12″ cast iron pan in the oven at 375F for about 15 minutes. *
Mix together the 2 boxes of Jiffy Corn Muffin Mix with the eggs, milk, and creamed corn.
Pull the cast iron pan out of the oven, drop in the butter and swirl it around, make sure it gets up on the walls of the cast iron pan.
Pour the batter into the cast iron pan, and bake for 30 minutes. Check for doneness, the edges of the crust should be starting to brown.
Let it cool for a few minutes, run a spatula up under the pan to loosen the corn bread. Flip onto a plate.
*I’ve also made it into muffins and also in a loaf pan instead of the cast iron pan.
Check out my ham and beans for a good bowl of soup to go with it! here