Cornbread With Creamed Corn
This recipe for cornbread with creamed corn comes out moist and dense. This sweet cornbread is full of corn flavor and a bit of butter. Made in a cast iron skillet with butter to help bring a buttery taste as well as achieve those crispy edges.
Ingredients
- 4 Tablespoons Butter
- 2 Boxes Jiffy Corn Muffin Mix
- 14.25 Ounces Canned Creamed Corn
- 1 Large Egg
- 1 Teaspoon Sugar
- ½ Cup Milk
Instructions
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Preheat Oven to 400℉
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Add the 4 tablespoons of butter into a cast iron skillet. Place into the oven for 10 minutes.
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In a large mixing bowl add in the boxes of cornbread mix, ( I whisked the cornbread mix up before adding the other ingredients) the canned creamed corn, egg, sugar, and milk. Mix until all ingredients are combined.
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Remove the skillet from the oven and pour the cornbread mixture into the skillet.
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Let the skillet filled with the cornbread mixture sit for 30 minutes before baking.
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After the 30 minutes of rest time place into the oven and bake for 20 minutes or until done.
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Sever and enoy.
Recipe Video
Recipe Notes
Letting the cornbread mixture sit in the hot cast iron skillet for 30 minutes helps to get the crispy edges.
The nutritional value may vary depending on the ingredients used.
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