Jiffy Cornbread With Creamed Corn No Sour Cream
If you're looking for a quick and easy recipe for cornbread that doesn't require sour cream, look no further than Jiffy cornbread with creamed corn. This moist and flavorful cornbread is a staple in Southern cooking and can be served with a wide variety of main dishes.
Ingredients:
- 1 box Jiffy cornbread mix
- 1 can creamed corn
- 2 eggs
- 1/4 cup milk
- 1/4 cup vegetable oil
- 1/4 cup sugar (optional)
Instructions:
- Preheat your oven to 350 degrees Fahrenheit.
- In a mixing bowl, beat the eggs and add in the milk and vegetable oil.
- Add the Jiffy cornbread mix and can of creamed corn to the mixing bowl and stir until well combined.
- If desired, add in the sugar and mix again.
- Pour the mixture into an 8x8 inch baking dish that has been greased with cooking spray or butter.
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Remove the cornbread from the oven and let it cool for a few minutes before serving.
Tips for Making Perfect Jiffy Cornbread With Creamed Corn:
Here are a few tips to ensure your Jiffy cornbread with creamed corn turns out perfectly:
- Be sure to grease your baking dish well to prevent the cornbread from sticking.
- You can add a little extra milk or water to the batter if it seems too thick.
- If you prefer a sweeter cornbread, add in the optional sugar.
- This recipe can easily be doubled to make a larger batch for a crowd.
- Leftover cornbread can be stored in an airtight container at room temperature for up to 3 days.
Conclusion:
Jiffy cornbread with creamed corn is a delicious and easy recipe that's perfect for any occasion. It's a great side dish for barbecues, potlucks, or just a weekday dinner at home. With its moist texture and sweet flavor, this cornbread is sure to become a staple in your recipe collection.