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Kimber’s Favorite Cornbread

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


5.0 from 3 reviews
Kimber’s Favorite Cornbread
Prep time
Cook time
Total time
Serves: 12
  • 2 Boxes Jiffy Cornbread
  • 2 Eggs
  • 1 Can Creamed Corn
  • 2 Tbsp Sugar
  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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  1. says

    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 says

      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!

  2. Jamie says

    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 says

      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

  3. Dana says

    I made these to go with a baked salsa chicken recipe I have and I added fresh chopped jalapeños and bacon bits to the batter and baked as muffins and they’re amazing!!! So happy I found this!

  4. Laura says

    Made this tonight for a large group and it got rave reviews and multiple requests for the recipe. It is so moist and dense and full of flavor! Paired nicely with the big pot of chili I made

  5. Kim says

    Going to try it today paired with some potato soup (starch overload :) ) Going to add some green chilis to it for a twist.

      • Charissa says

        Okay! I got the ingredients and I’m making this tonight alongside pinto beans. Yum! If I add sour cream, how much do you think would be good?

  6. Angelica says

    Hi! I made these and added 1 freshly diced jalapeno and a some bacon bits and they were outstanding! Only thing is my oven needed a bit longer to bake … the center wasn’t quite done but the rest was great. Served with chili :)

  7. anne mata says

    This is so delicious. I don’t usually care one way or the other for cornbread but this my go to. Got a batch in the oven now to take to work on a chilly morning.

  8. Just Okay says

    This recipe has been around for ages, it’s even in Jiffy’s Cookbook, it’s okay, definitely not the BEST cornbread ever.

  9. Elle says

    The taste was great. Still crumbly for my taste. I’m going for a more cake-like texture, and I can’t seem to get there. This is a keeper though.

    • Elle says

      BTW, it made 12 standard size muffins filled to the top, with a little batter left over. 20 min at 350°. Nice and moist.


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