Niffy Jiffy Cornbread
I think there are three kinds of people: Those who don’t like or make cornbread; those the love it enough to do from scratch and the rest of us who use Jiffy Cornbread mix. The last group have lived with the dry almost tasteless cornbread mix results for decades! Well, no more! This here cornbread will speak up and be heard. For an extra helping of homecookedness.. bake yours in a cast iron skillet. Try it you will like it …I garraaaannnttee it`
2 large eggs
1/3 cup vegetable oil
1/3 cup Heavy Cream
2 Tablespoons honey
1 (14.75 ounce) can cream style corn
1/2 cup sour cream
2 (8.5 ounce) boxes Jiffy Corn Muffin Mix
- Preheat the oven to 400 F
- Grease an 8 x 8 baking dish with cooking spray.
In a large mixing bowl, whisk the eggs and oil together, then whisk in the cream and honey (make sure to give the honey a good mixing to combine well). Add in the cream style corn and sour cream, and mix to combine. Stir the Jiffy Corn Muffin Mix into the liquid until just combined (don’t over mix it).
- Pour the batter into the baking dish and bake for 40 – 45 minutes. Check the cornbread after 40 minutes. Now I get a bit fancy here. On top of the batter, I Iay 3 pieces of good smoked bacon cooked just short of crispy and sprinkle tamed jalapeños around on top. That’s just cheatin’ that is.
- The corn bread is ready if a toothpick inserted in the middle comes out clean. If it comes out a bit wet, leave it in for a few more minutes.