Perfect to teach the kids. Unlike traditional unsweetened cornbread, this skillet cornbread includes natural honey which complements the cornmeal’s flavor. Blend corn muffin mix, sugar, salt, egg, creamed corn and milk. Pour the batter into the pan, and bake for 30 minutes. Mix in the butter, corn, and buttermilk. Add in 2 tablespoons of sugar, 1 tablespoon of baking powder, and 1 teaspoon of Kosher salt. Preheat a 10” cast iron skillet in the oven.

Heat until oil is very hot but not smoking. Grease skillet. Bake in a cast iron skillet for wonderfully crispy cornmeal edges! However, when I need to whip up something quicker I love this jiffy skillet cornbread which is so easy to make using two Jiffy corn muffin mixes.

I have made it in its base form many times. No one will be able to resist a warm slice of this cornbread. However, in my recipe there is a significant amount of liquid in the cream corn so you need to cut back on the amount of milk. The resulting cooked corn mixture is soupy, thick, and creamy. Combine ingredients. Mix 2 boxes of Jiffy cornbread mix with 2 eggs, a half cup of milk, and a can of cream corn. Best of all, these Jiffy cornbread muffins take less than 30 minutes, start to finish! Add the wet ingredients to the Jiffy mix and stir until just blended. Also, they are grand with soup or your favorite Mexican dishes. In another bowl, whisk the sour cream until soft. These Jiffy cornbread muffins with creamed corn and green chilies are the perfect accompaniment to chili. Ground beef, melted cheese, and flavorful seasonings make up the bottom portion of the recipe, while it’s topped with Jiffy cornbread, creamed corn, and sour cream all mixed together to make a filling and delicious dinner. Southern style Cornbread is good, sure, but growing up my mom always made cornbread from the Jiffy brand box mix.

Put a 12″ cast iron pan in the oven at 375F for about 15 minutes.

Jiffy cornbread tamale pie is a super easy recipe, is packed with flavor, and is a filling meal to make for the family.

Creamed corn is used a lot in Southern cooking. Pour batter into skillet. The addition of jalapeno and sweet corn amps up the flavor and couldn't be an easier way to … That sweet hint to the Cornbread is what I'm so accustomed to that any other Cornbread seems bland by comparison, except this recipe. You could add shredded cheddar cheese or chopped jalapenos to your bread mix if you wish. It is often used in corn casseroles, corn cakes, and prominently in cornbreads.

Creamed Corn is corn cooked and pureed until corn release starch and sweetness.

Easy. Cream Cheese Jiffy Cornbread Written by Christine Mello Published on July 2, 2019 Made with cornbread mix, cream cheese and creamed corn, this cornbread recipe is a …

Delicious. Bake 18 … The creamed corn adds wonderful texture to this recipe. In a medium sized bowl, melt 1/2 cup of butter (1 stick). Batter will be slightly lumpy. I love keeping Jiffy mixes in my cupboard because they are cheap, easy to make and make about 1/2 a normal batch of whatever the mix is for. Even though I’m a southern gal I’ve never been much of a corn bread gal. Preheat oven to 400°F.

Pull the pan out of the oven, drop in the butter and swirl it around, make sure it gets up on the walls of the pan. Sour Cream Skillet Cornbread is loaded with creamed corn, sour cream, butter, and honey. Delicious Ingredients. After one bite of this incredible cornbread, you'll be hooked. creamed corn, Jiffy Corn Muffin Mix, eggs, sour cream, butter and 1 more Creamed Corn Cornbread Ann's Entitled Life unsalted butter, egg, creamed corn, sugar, salt, white flour and 3 more Years ago, I found a basic recipe for a corn muffin mix recipe on Allrecipes. Jiffy Corn Casserole 1 can whole kernel yellow corn, undrained 1 can cream style yellow corn 1 (8 oz) carton sour cream 2 eggs, beaten 1 box Jiffy corn muffin mix 1 stick butter, melted Mix all together and pour into large, lightly oiled casserole dish. Jiffy calls for 1/3 cup of milk per box of cornbread mix. Enter my favorite Jiffy Corn Bread with Creamed Corn recipe. In a separate bowl, mix together 1 and 1/4 cups cornmeal and 1 cup or all-purpose flour. Place heavy cast iron skillet (approx 8" round) with 1 T oil in bottom, into oven.

Lightly beat in 2 eggs and a 15 oz can of cream style sweet corn. Heat oven to 350. Pour the mix into the baking dish and bake at 350 degrees for 50 minutes, until it's just starting to brown on top. Pour the Jiffy mix into a mixing bowl. This skillet cornbread uses Jiffy mix to keep it crazy easy. Adapted from my favorite cornbread recipe, this honey skillet cornbread combines crunchy cornmeal, corn, butter, and delicious honey. I find that it’s usually too dry for me. Mix together the 2 boxes of Jiffy Corn Muffin Mix with the eggs, milk, and creamed corn. Jiffy Corn Bread with Creamed Corn Recipe.