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.)
Mere says
Our go-to cornbread recipe. Easy and delicious.
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.
Jamie Hall says
This is divine. And SO EASY. Thanks so much!
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.
Linda says
I’m making this as we speak! I’ve never cooked cornbread without using a liquid, this must be YUMMY….
Cindy says
Has anyone one cooked this is cast iron skillet in oven?
Hopdevil says
Yes I also ad 1/2 a cup of jalapenos and 1 cup of cheddar cheese.
Janet says
This recipe is the bomb! I did have to bake muffins for 25 min, but well worth it, let me tell you.
Lisa Kinsey says
I have a similar recipe with a few deviations:
(3) 8 oz corn muffin box mixes
16 oz sour cream
2 eggs
1 Tbl sugar
Ashley says
We absolutely love this recipe . I was already a huge jiffy cornbread lover , its the only kind I’ll eat . This just puts it over the top. Hands down the best. I thought about making a corn bread dressing with this as well im sure.it would be a hit. This recipe is a staple for my family
Pepper says
Just made ham hock and beans. This corn bread was yummy,and easy .