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.)
Brenda says
Happen to have everything on hand when I saw this recipe. Tasted wonderful! Made this in a standard muffin pan and cooked for 20 min.
Thanks for posting!
Cindy groth says
I used to use this same recipe until my girlfriends husband , a BBQ caterer, told me he uses 4 jiffy corn muffin mixes 4 large eggs and a box of cheap store brand yellow cake mix.
Joyce Doerr says
I have made this for years. Love it. When I make chile I make the cornbread ans add a drained can of green chiles. Also foe the kids make muffin receip. With a teaspoon of grape jelly in the middle and bake according to the recipe. Also
Dsmwatk says
When making jiffy cornbread I always make it with eggs and MILK. Did u purposely not add milk?
Christina L English says
The creamed corn replaces the need for milk.
Rajeshri Perera says
I tried the corn bread. Thank you it was on of the best creations ever. Loved it and so did my children .
Corinne says
I made this and added jalepeno and green onion and cilantro and honey it was amazing thankyou!
Jim says
So simple and so good.
Delilah says
This is a very easy cornbread, with only one bowl to wash! However, being from TX it was screaming at me to add jalapeños. I added some jalapeños from a jar & a few tablespoons of sugar to cut the bitterness. Baked in a cat iron skillet & everyone loved it.
Amber N. says
I love this recipe!! And it’s so adaptable. I added 3/4 can of the creamed corn and a 4 oz can of mild green chilies, plus a handful of fresh cheddar cheese. Soooo delicious!
Cindy says
This cornbread is delicious! I added a dollup of sourcream and a little butter to the batter.?