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Cornbread Recipe

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 features 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.
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Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings: 4 servings
Calories: 175
Ingredients Method Notes

Ingredients
  

  • 1 box Jiffy corn muffin mix
  • 1 cup sweet cream-style corn
  • ⅓ cup vegetable oil
  • 3 large eggs
  • 1 cup sour cream

Method
 

  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 7½-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 warm or cold!

Notes

Storage & Meal Prep
Refrigerator: Store leftovers in an airtight container for up to 3-4 days.
Freezer: Freeze in a sealed container for up to 2-3 months. Thaw overnight in the fridge.
Reheat: Warm in a skillet over medium heat, in the microwave, or in a 350°F oven until heated through.