Jiffy Cornbread With Creamed Corn
Jiffy cornbread with creamed corn is a great twist to the simple cornbread recipe. All the dry ingredients are provided but use this recipe to get sweet, moist cornbread from the box.
Equipment
- 8x8 or 9x9 baking dish
Ingredients
- 2 box Jiffy cornbread mix
- 4 tablespoon butter, melted
- 2 large eggs
- 1 cup milk
- 15 ounce can of creamed corn
- 1/3 cup honey
Instructions
- Preheat the oven to 375℉.
- Now, in a bowl whisk the eggs and gradually whisk in the melted butter. Whisk in the milk next. Empty the contents from Jiffy mix packages into a bowl. Mix together the dry and wet ingredients.
- Next, fold in the creamed corn and the honey. Pour the batter into a lined baking dish and place into the oven.
- Bake for 30-40 minutes, times will vary oven to oven. The cornbread is ready when the top is golden and a toothpick comes out clean with a few crumbs.
- Remove from oven and allow to cool before serving.
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
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