After I posted my Jazzed Up Jiffy Muffins a few weeks back, I was reminded about another delicious take on cornbread that a friend’s mom used to make when we were kids.
This super delicious, dense, moist cornbread has a bit of a different texture than some of the drier, more crumby cornbread you’ve known before.
Adding in a can of cream style corn gives the cornbread more corn flavor and adds a little sweetness. It also makes for a heftier cornbread that almost east more like a side than a simple bread complement. I just LOVE it!
And this is a great base to add some other great flavors, too. Green onions, cheddar cheese, and chipotle powder are all things that come to mind when I think about delicious additions in this one.
And while I think the crunchy crust that’s created when you bake this in a screaming hot cast iron skillet is the best part, you can do this in a 9×13-inch baking dish as well if you don’t have a 12-inch cast iron pan. Just keep in mind, you won’t want to preheat that pan in the oven like you do with cast iron. Simply eliminate the oil, preheat the oven, spray the baking dish/pan with nonstick cooking spray, make the batter as directed, pour it into the dish, and bake. The cook time should be roughly the same.
Creamed Corn Cornbread
- 1 tablespoon vegetable oil
- 2 (8.5-ounce) boxes Jiffy Corn Muffin Mix
- 2 large eggs
- 1 (14.75-ounce) can cream style corn
- 1 cup buttermilk
- 1/2 cup butter, melted
- Add the vegetable oil to a 12-inch cast iron skillet. Preheat the oven to 425°F and place the skillet in the oven while it preheats.
- In a large bowl, combine the cornbread mix, eggs, corn, buttermilk, and butter.
- Once the oven has preheated, carefully remove the hot skillet from the oven. Pour the batter into the skillet being cautious not to splatter the hot oil out. Return the skillet to the oven and bake for 25 to 35 minutes or until the cornbread is set, golden brown, and just starting to pull away from the edges of the skillet. Serve warm.