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 ” target=”_blank”>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.
Hungry for more family-friendly recipes? Sign up for my free recipe club to get new family-friendly recipes in your inbox each week! Find me sharing daily meal-time inspiration on Pinterest and Instagram.
Kimber’s Favorite Cornbread
Ingredients
- 2 Boxes Jiffy Cornbread
- 2 Eggs
- 1 Can Creamed Corn
- 2 Tbsp Sugar
Instructions
- Preheat the oven to 350 degrees
- Mix all ingredients until combined in a medium bowl
- Scrape mixture into an 8x8 or 2.2qt-2L (small rectangular pyrex) glass baking dish that has been sprayed well with cooking spray.
- Bake for 30-40 minutes or until center is just done
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
Sharon 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!
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
Jamie says
I made it today! So easy and so tasty! Thanks again. 🙂
Kimber says
I am glad you got to make it and the family loved it!
Cheryl says
What size can of creamed corn do I use? Thank you
Debra says
I’m SO glad you pinned this. You gave me this recipe years ago and I lost it. Yay!
nesha says
This recipe been in my family for years but we also add 8 oz sour cream & 1 stick of melted butter
ally says
Sour cream and still in an 8×8?
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!
Kimber says
That sounds so delicious! I love those add ins- thanks for sharing! And I am so glad you enjoyed the recipe. Definitely a keeper!
Steve S says
Going to try this, but what about the milk? You don’t need it because of the creamed corn?
Kimber says
Nope just the creamed corn and egg! It’s crazy how it works but it’s delicious!