Jiffy Cornbread With Cream Style Corn made with creamed corn requires certain technique. This luscious, incredibly good cornbread is quite simple. You will appreciate it!
Sharing today's recipe with you all makes me quite excited! My grandmother Kresge cooks rather brilliantly. We are speaking of a cooking genius here. (I swear; she could produce gourmet dog food.) She is quite good at shaking up dull store-bought combinations. She showed me how to make the finest cornbread you have ever eaten from a basic Jiffy Cornbread With Cream Style Corn. She told me you could toss a Jiffy mix with a can of creamed corn. To create the Jiffy cornbread more moist, it must be creamed corn—also known by other names, such cream-style sweet corn.
Starting from a mix from the shop helps to save a lot of the effort involved in the process. You will have plenty of time left to take in everyone's compliments and cheerful remarks for the rest of the evening after quickly whipping this up!
This cornbread is delicious. Our Hamburger Baked Beans, The Best Broccoli Seasoning Ever, or Grandma's Homemade Crescent Rolls can be other side dish inspiration. Alternatively, peruse every side dish recipe we have.
Jiffy Cornbread topped with creamed corn
Get out an 8x8 baking dish and a mixing basin.
Ingredients
Jiffy Cornbread With Cream Style Corn; eggs; milk; oil; creamed corn
Instructions
Before you begin, butter or cooking spray greasily an 8x 8 baking dish and preheat the oven at 350 degrees Fahrenheit.
Into a mixing dish pour cornbread muffin mix.
Add eggs, milk, grease, a can of creamed corn.
Combine all the components thoroughly.
Bake till the top is golden brown and begins to crack, 20 to 30 minutes. Living at a higher elevation will mean more like forty to fifty minutes for the bake time.
This is how your cornbread might seem straight out of the oven! It should be a bright golden brown with some breaking on top. Trust me; the interior will be all wonderful moistness!
Answered 2 months ago
Paula Parente
Jiffy Cornbread With Cream Style Corn made with creamed corn requires certain technique. This luscious, incredibly good cornbread is quite simple. You will appreciate it!
Sharing today's recipe with you all makes me quite excited! My grandmother Kresge cooks rather brilliantly. We are speaking of a cooking genius here. (I swear; she could produce gourmet dog food.) She is quite good at shaking up dull store-bought combinations. She showed me how to make the finest cornbread you have ever eaten from a basic Jiffy Cornbread With Cream Style Corn. She told me you could toss a Jiffy mix with a can of creamed corn. To create the Jiffy cornbread more moist, it must be creamed corn—also known by other names, such cream-style sweet corn.
Starting from a mix from the shop helps to save a lot of the effort involved in the process. You will have plenty of time left to take in everyone's compliments and cheerful remarks for the rest of the evening after quickly whipping this up!
This cornbread is delicious. Our Hamburger Baked Beans, The Best Broccoli Seasoning Ever, or Grandma's Homemade Crescent Rolls can be other side dish inspiration. Alternatively, peruse every side dish recipe we have.
Jiffy Cornbread topped with creamed corn
Get out an 8x8 baking dish and a mixing basin.
Ingredients
Jiffy Cornbread With Cream Style Corn; eggs; milk; oil; creamed corn
Instructions
Before you begin, butter or cooking spray greasily an 8x 8 baking dish and preheat the oven at 350 degrees Fahrenheit.
Into a mixing dish pour cornbread muffin mix.
Add eggs, milk, grease, a can of creamed corn.
Combine all the components thoroughly.
Bake till the top is golden brown and begins to crack, 20 to 30 minutes. Living at a higher elevation will mean more like forty to fifty minutes for the bake time.
This is how your cornbread might seem straight out of the oven! It should be a bright golden brown with some breaking on top. Trust me; the interior will be all wonderful moistness!