Jiffy Cornbread with Creamed Corn
Jiffy cornbread with creamed corn: one box of corn muffin mix stirred with eggs, milk, oil and a can of creamed corn, baked in an 8x8 dish at 350F for 20 to 30 minutes until golden and cracked. Serves 10.
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Ingredients
- 1 box Jiffy cornbread muffin mix 8.5 ounces
- 2 eggs
- 1/8 cup milk
- 1/4 cup oil
- 1 can creamed corn 14.75 ounces
Instructions
- Preheat the oven to 350°F and grease an 8x8-inch baking dish with cooking spray or butter.
- Pour the cornbread muffin mix into a mixing bowl. Add the eggs, milk, oil and the can of creamed corn. Mix well, but do not over mix.
- Pour the batter into the dish and bake for 20 to 30 minutes, until the top is golden brown and starts to crack. At a higher elevation, the bake time is more like 40 to 50 minutes.
- Serve with whipped honey butter or hot honey butter.
Notes
Done when a toothpick in the center comes out clean; if it is a bit wet, bake a few minutes more. Refrigerate leftovers within 2 hours and eat within 3 to 4 days.
Nutrition
Serving: 1servingCalories: 196kcalCarbohydrates: 24.7gProtein: 3.6gFat: 9.6gSodium: 342mgFiber: 1.2gSugar: 5.6g
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