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.
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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.)
angela says
Hi! Can I use a 9×13 pan if I double the recipe?
Kimber says
I think that would work. You might have to bake it longer though.
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
Ashlee says
This is the best cornbread recipe ever! I will definately be making this on a regular basis.
Gina says
This was so yummy!!!! And so easy!
Definitely keeping this on hand!
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.
Kimber says
Green chili’s are delicious in it. I hope you enjoy the recipe!
Charissa says
Yummy! Making this sometime this week! But if I were to add butter, hiw much would I put in? Thanks!
Kimber says
I don’t put butter in it but I do serve it with butter to spread on it! Everything is better with butter right?
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?
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 🙂
Laraine says
this was absolutely delicious…thank you for sharing!!
Michele says
Oh my goodness this is the best cornbread I ever tasted !!
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.