This is a sponsored post written by me on behalf of Campbell Soup Company. All opinions are 100% mine.
This sweet cornbread recipe couldn’t be simpler! It is made with only three ingredients including creamed corn which makes it super dense, moist, soft, and the perfect cornbread recipe to be paired with soup on a cold winter day.
I didn’t grow up eating soup. We occasionally had stew or chili, but it wasn’t until much later in life I first had a bowl of creamy tomato basil and fell head over heels in love with soup! Since that moment, it has been my mission to find and make all of the best flavors of soup out there.
When it is cold outside, soup is kind of the perfect food. It is warm, filling, and can incorporate so many delicious flavors. And of course every mom’s favorite part, it only dirties up one bowl!
I have shared may soup recipes with you here, but I will be the first one to tell you that when things get crazy, using premade soup can be a PERFECT time saving and delicious solution. This is especially true for Campbell’s new products like the Campbell’s® Slow Kettle® soup. This isn’t the same old soup in a can, but it is filled with really special, top shelf ingredients and flavors created by real chefs. I am talking ingredients like angus beef, fresh cream, Andouille sausage, Portobello mushrooms, asiago cheese, & Madeira wine. Kind of makes me drool a little just thinking about it! We had the Andouille Sausage Jambalaya with Chicken & Ham Soup as a part of our dinner on a busy weeknight this past week and WOW. My husband’s exact words were “it’s zesty!” It has the just a hint of spice in the sausage and the flavors balance perfectly with the vegetables, three kinds of meat and rich tomato base. It sure didn’t taste like a hectic weeknight!
Of course nothing pairs better with jambalaya than sweet cornbread and we have a heck of a recipe for one that we love. It is like the trifecta. Super easy. Super thick. Super soft. I am a little bit of a bread snob, and a lot of times I won’t even eat cornbread because if it is dry and crumbly, it just isn’t even worth it to me. But this my friends… this is epic cornbread. It is dense and rich and moist with just the perfect amount of sweetness and just everything cornbread should be.
So when I said easy, it was no joke. This recipe has just three ingredients and is pretty much fool proof! All you need is 2 boxes of cornbread mix, 2 eggs, and one can of creamed corn. If you like it a bit sweeter you can add a touch more sugar to taste. And that is it. Just pour it in a bowl, mix it up and you are ready to pop it in a pan and into the oven it goes.
The creamed corn is the secret ingredient and what makes the cornbread the super soft, dense and rich in the best way. It is everything you never knew you were dreaming of in corn bread. Keep the recipe handy because you will be asked for it!
I use a 2 qt rectangular pyrex dish to bake this recipe in and it takes right at 30 minutes to cook at 350F, so that it is set all the way through. If you like super thick cornbread, you can do this recipe in an 8×8 or 9×9 square dish and adjust for a longer cooking time. You can also get 12 muffins out of the recipe if you prefer them that way. I usually bake them 12-15 minutes for muffins.
With the combination of this easy cornbread and Campbell’s Slow Kettle soup weeknights just got a lot easier and substantially more delicious at our house. You can grab even more delicious Campbell recipes here for super easy and super tasty weeknight meals.
- 2- 8.5 oz boxes of cornbread mix
- 2 eggs
- 1 can creamed corn
- Pour the cornbread mix, eggs and creamed corn into a large bowl.
- Mix until just combined and no dry ingredients remain.
- Pour into a greased 2 qt pyrex baking dish and bake at 350F for about 30 minutes or until the center of the cornbread is just set.