Ok, I have a confession to make…I hate cornbread…
shhhhh!
I’ll be kicked out of the South if word gets out!
When your husband is slaving over making a batch of chili, and asks you to make cornbread, you must rise to the challenge right??
Shhh…never admit you used a mix….
This cornbread is so moist, made with creamed corn, cheddar cheese and buttermilk
With just a touch of sweetness from the mix
It’s dense and rich, and just a slender slice is all you need
Leftovers freeze beautifully!
AND, now I love cornbread!
So sit back and sip your sweet tea
this cornbread practically makes itself!
Jiffy Jiffy Cornbread
Ingredients
- 2 boxes 8 oz., Jiffy Corn Muffin Mix
- 1 can 14 oz. creamed corn
- 2 eggs
- 1/4 cup buttermilk*
- 1 cup shredded sharp cheddar cheese
Instructions
- Combine eggs with corn muffin mix in a large mixing bowl. Add corn and buttermilk. Mix until batter is moistened and combined. Stir in cheese. Pour into a greased baking dish.
- Bake at 400 for 20-25 minutes or until golden and set. Let sit 5 minutes before cutting.
- Leftovers freeze beautifully
Notes
Guess what, I don’t like Banana Pudding either 😱
shhhh…
🌽 🍞 🥛 🌽 🍞 🥛
I will be joining these fabulous parties and blogs:
Dishing it & Digging it, Between Naps on the Porch, Make it Pretty Monday
Coastal Charm, Cooking and Crafting with J&J, Celebrate and Decorate,
Delicious Dishes Recipe Party Oh My Heartsie Girl Full Plate Thursday