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dee's easy corny cornbread

(2 ratings)
LILLYDEE avatar
Recipe by
Dee Stillwell
@LILLYDEE
Citrus Heights, CA

My homemade cornbread never turns out right. It usually has a crumbly texture and is gritty tasting. Most cornbread mixes are not to my liking either. Several years ago I saw a recipe where someone added creamed corn to the mix. I tried it and have made it that way ever since. It is delicious, moist and doesn't crumble and fall apart. I make it both plain and with jalapinos and sometimes with cheddar cheese on top. Any way is yummy. Enjoy!

(2 ratings)
yield 8 -10
prep time 5 Min
cook time 35 Min
method Bake

Ingredients For dee's easy corny cornbread

  • 2 - 7 oz
    boxes of jiffy corn muffin mix
  • 1 tsp
    baking powder
  • 1 - 15 oz
    can of creamed corn
  • 2 lg
    eggs, beaten
  • 1/2 c
    sour cream
  • 1/4 c
    melted butter
  • optional add ins: chopped jalapenos& cheddar cheese

How To Make dee's easy corny cornbread

  • 1
    Preheat oven to 350 degrees F. Prepare a 9" springform pan, or a 9" X 13" baking pan, or a 10" cast iron skillet. Grease with bacon fat, butter, or spray with Pam. (I have made it in all of these kinds of pans, and prefer the springform pan as it is easier to cut in wedges)
  • 2
    In medium sized bowl, whisk together eggs, butter, creamed corn, and sour cream. Add the muffin mix and baking powder. Stir until incorporated. Don't overmix. If adding jalapenos do so now. Pour into prepared pan. Bake for 25-35 minutes or until golden brown. If topping with cheddar cheese, do this the last 10 minutes of baking. Remove from oven and let set for 10 minutes. Cut into wedges. Serve warm with butter. Enjoy with your favorite soup, chili, or beans..or anytime you are craving some really good and moist cornbread.
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