Cornbread Recipe

Indulge in the delightful world of homemade cornbread with this super moist and easy-to-make recipe. Perfect for any occasion, this cornbread is a symphony of flavors and textures, featuring the classic goodness of Jiffy corn muffin mix, the sweetness of cream-style corn, and the richness of sour cream. Each bite offers a perfect balance of moist tenderness and a lightly golden crust.

Whether you're a seasoned home chef or a novice in the kitchen, this recipe is a breeze to follow. So, preheat your oven, gather your ingredients, and let's embark on a journey to create a cornbread masterpiece that will leave your taste buds singing.

The Jiffy Corn Muffin Mix used in this recipe has a rich history, dating back to 1930. The Chelsea Milling Company, based in Chelsea, Michigan, introduced this iconic mix during the Great Depression as an affordable and convenient baking solution. Over the years, it has become a staple in many households for quick and easy cornbread preparation.

The addition of one cup of sweet cream-style corn to the recipe not only enhances flavor but also contributes to the moist texture of the cornbread. Cream-style corn is made by milling corn to a finer consistency, creating a creamier texture. This ingredient adds sweetness and moisture, making the cornbread more enjoyable and distinctive.

FAQs

**1. Can I use a different brand of corn muffin mix for this recipe?**

*Certainly! While the Jiffy mix is recommended, you can experiment with other brands to suit your preference.*

**2. Is there a substitute for sweet cream-style corn?**

*If sweet cream-style corn is not available, you can use regular canned corn or frozen corn as an alternative.*

**3. Can I use olive oil instead of vegetable oil?**

*Yes, you can substitute olive oil for vegetable oil. It may impart a slightly different flavor, but it's a viable option.*

**4. Is there a way to make this recipe healthier?**

*To make it healthier, you can consider using low-fat sour cream or incorporating whole-grain corn muffin mix.*

**5. Can I add other ingredients like cheese or jalapeños to the batter?**

*Absolutely! Feel free to customize the recipe by adding ingredients like shredded cheese, diced jalapeños, or even herbs for added flavor.*

**6. How do I know when the cornbread is done baking?**

*The cornbread is done when the top is lightly golden, and a toothpick inserted into the center comes out clean.*

**7. Can I make this recipe in advance and reheat it later?**

*Yes, you can make the cornbread in advance and reheat it in the oven or microwave before serving.*

**8. Does the cornbread need to cool before slicing?**

*Allowing the cornbread to rest for a few minutes after baking helps it set, making it easier to slice. However, you can still slice and enjoy it warm.*

**9. How should I store leftover cornbread?**

*Store leftover cornbread in an airtight container at room temperature for up to two days or refrigerate for longer freshness.*

**10. Can I freeze the cornbread for later use?**

*Yes, you can freeze the cornbread. Wrap it tightly in plastic wrap or aluminum foil and place it in a freezer-safe bag. Thaw in the refrigerator before reheating.*

Make it

Super Moist Cornbread Recipe

**Ingredients:**

- 1 box Jiffy corn muffin mix

- 1 cup sweet cream-style corn

- 1/3 cup vegetable oil

- 3 large eggs

- 1 cup sour cream

**Instructions:**

1. Preheat the oven to 375°F (190°C).

2. In a large mixing bowl, combine Jiffy corn muffin mix, sweet cream-style corn, vegetable oil, eggs, and sour cream. Mix thoroughly until well combined.

3. Prepare a 7 1/2-inch baking dish by spraying it with non-stick cooking spray.

4. Transfer the cornbread batter into the prepared dish using a spatula, spreading it evenly.

5. Bake at 375°F for 30 to 35 minutes or until the top is lightly golden and a toothpick inserted in the center comes out clean.

6. Allow the cornbread to rest for a few minutes before slicing.

7. Enjoy the super moist cornbread either warm or cold.