Jiffy Cornbread With Creamed Corn
Moist and fluffy Jiffy cornbread made with creamed corn, milk, butter, eggs, and real honey, with sweet corn pieces throughout every bite.
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Servings: 12 serving
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.
Notes
- This recipe is made without sour cream.
- An 8×8 pan produces slightly thicker pieces than a 9×9 pan.
- Folding the honey in last gives the finished cornbread a more noticeable honey flavor.
- Let the cornbread cool before cutting so the tender crumb holds together better.
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