Kimber’s Favorite Cornbread

– Posted in: Cooking, Easy, Recipes

cornbread recipe

I.  Love. Bread.  I love it crusty, I love it soft, I love it dipped in olive oil and better yet, slathered in butter, yes real, creamy, rich, uber-fattening butter.  I am in love with bread.  My love of bread has driven me to become somewhat of a bread snob over the years.  I can tell the difference between a quality bread and a cheap wanna-be, preservative filled or day old variety.  I am a self proclaimed lover of bread.  All that being said, cornbread has never topped my list of favorites.  It is crumbly and often dry.  Many times the flavor doesn’t quite fit the bill.  It has potential but rarely is that potential achieved.  If you feel the same way, then I am about to rock your world.  This recipe transforms corn bread into something so simple to make, yet so sinful to eat! It is dense, moist,  rich, and quite perfect for cornbread!  So, fill up that bowl of chili (super easy chili recipe here!), and get ready for a big brick of cornbread. Oh and did I mention it will take you all of 2 minutes to mix up and can be made easily with things you can keep on hand?! No more waiting… let’s get to it!

As I mentioned this recipe has minimal ingredients and they are easy to keep on hand. 2 boxes Jiffy, 2 eggs, 2 tbsp sugar and a can of creamed corn.  That’s it!

cornbread ingredients

Mix it all up and spread it in a pan.  My favorite one to use is the small rectangle that came in my Pyrex set.  It isn’t labeled with dimensions in inches but says 2.2qt – 2 L  so hopefully that helps.  You can totally make it in an 8×8, 9×9 or even 12 muffins though so whatever works best for your family.

cornbread recipe

Bake it for 30-40 minutes.  Depending on the pan ou use you will need to adjust.  I find with the rectangle I use it is right at 30 minutes but if I use an 8×8 or 9×9 it will be 40+. Muffins would be way less, probably around 15 minutes.   Just make sure not to over-bake and make it yucky dry cornbread!

Voila! Best corn bread ever!  Good thing the recipe is easy to remember because you will be giving it out… a lot.

cornbread recipe

Kimber’s Favorite Cornbread

Prep Time: 5 minutes

Cook Time: 30 minutes

Serves: 12

Ingredients

  • 2 Boxes Jiffy Cornbread
  • 2 Eggs
  • 1 Can Creamed Corn
  • 2 Tbsp Sugar

Instructions

  1. Preheat the oven to 350 degrees
  2. Mix all ingredients until combined in a medium bowl
  3. Scrape mixture into an 8x8 or 2.2qt-2L (small rectangular pyrex) glass baking dish that has been sprayed well with cooking spray.
  4. Bake for 30-40 minutes or until center is just done
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8 Comments… add one

Sharon March 4, 2013, 6:08 pm

Cornbread. This brings back memories of my aunt in Tennessee making homemade cornbread in bacon grease. Yum! As busy as I am though, next time I make navy beans, I need to try this.

Kimber March 4, 2013, 7:44 pm

You should! It is too easy to not make. I am sure your family will gobble it up as fast as mine! I spent a lot of time in the south and there is just something about that comfort food! Glad to bring back a memory!

Jamie March 7, 2013, 2:00 pm

I am so excited to try this! Zoa had some cornbread muffins at the farmers market the other day and he fell in love. But they cost $5 for 4! I wanted to look up a recipe but felt daunted at finding something good. This looks great and SO EASY, my two favorite qualities in a recipe! Thanks Kimber!

Kimber March 7, 2013, 5:36 pm

Jamie- I am so glad you liked this post! I am in love with this cornbread (if you couldn’t tell!) It is awesome that it came into your life at just the right time. Micah loves it so I am sure Zoa will too. I almost always make it in a pan but you could totally do muffins or even mini-muffins for a quick toddler snack. ~Kimber

Jamie March 8, 2013, 8:55 pm

I made it today! So easy and so tasty! Thanks again. :)

Kimber March 9, 2013, 8:39 am

I am glad you got to make it and the family loved it!

Debra April 4, 2013, 3:19 pm

I’m SO glad you pinned this. You gave me this recipe years ago and I lost it. Yay!

nesha July 17, 2014, 9:10 am

This recipe been in my family for years but we also add 8 oz sour cream & 1 stick of melted butter

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