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.)
Natalie says
We made this wonderful cornbread last night. My family loved it!! We had none left. I will making more soon!
Kimberly says
My husband found this recipe a couple of years ago, wrote it on the jiffy box for me to make. They were the best muffins! And, I threw the box away. Needless to say, we both searched high and low online for the recipe. Today, he found it. Hallelujah! Just in time as he made chili last night and these muffins will be perfect.
Jim H says
Great recipe. I add a 1/2 Cup of diced jalapeño s and 1 cup of shredded cheddar cheese .
Chris K says
I love this recipe! I put my own twist by adding crushed pineapple and my family loves the mini loafs I do instead if one big one. They each get their own.
Thanks so much… I’ve come back to this recipe over and over.
hopdevil says
I ad 1/2 cup of pickled jalapeño chopped and 1 cup of grated sharp cheader cheese . Bake as directed .
Mary says
Best easy cornbread recipe ever. We love it.
Sylvia JOHNSTON says
I make without the sugarr…it is sweet enough.
Andrea says
Everyone loves it!