Description
A delightfully moist and flavorful cornbread made with Jiffy mix and creamed corn, perfect as a comforting side dish.
Ingredients
14.75 ounces whole kernel sweet corn, drained
14.75 ounces cream style sweet corn
8.5 ounces Jiffy corn muffin mix
2 large eggs
1 cup sour cream
½ cup butter, melted
Instructions
Step 1: Preheat your oven to 350°F (175°C). Lightly coat an 8-inch baking dish with non-stick cooking spray and set it aside.
Step 2: In a large mixing bowl, combine the drained whole kernel sweet corn, cream style sweet corn, Jiffy corn muffin mix, large eggs, sour cream, and melted butter. Mix everything well until just combined and no dry streaks of mix remain.
Step 3: Pour the prepared batter evenly into the greased baking dish.
Step 4: Bake for 40-50 minutes, or until the center is set and the edges are lightly golden brown. A toothpick inserted into the center should come out clean.
Notes
For extra richness, sprinkle some shredded cheddar cheese on top before baking. A touch of honey or maple syrup can be brushed on immediately after baking for a sweet glaze.
- Prep Time: 10 minutes
- Cook Time: 40-50 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 15g
- Sodium: 480mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 70mg
