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!
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.
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.