Best Jiffy Cornbread With Creamed Corn Food

REAL CORN CORNBREAD (WITH JIFFY MIX)

Steps:

• Preheat oven to 425.
• Beat eggs. Blend in milk and sour cream. Add cornbread mix and corn.
• Bake in greased 9x9x2 dish or in muffin tins for 25 minutes.
• **This recipe is very versatile, so you can add in just about any ingredient that you like, such as green onions, cheddar cheese, or jalapenos.

THE BEST JIFFY CORNBREAD

Steps:

• Mix cornbread as directed on package.
• Add in corn and cheese.
• *If using milk add at the end and only use enough to make the consistency like thick pancake batter.
• .
• Recommend using a 9x13 if you want it done in 20 minutes
• Bake 400 degrees for 20-25 minutes or until golden brown and a toothpick comes out clean.

CAMP CORNBREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking pan.
• Place the muffin mix a large mixing bowl. Stir in the milk and egg. Mix in the cream corn and sugar. Pour batter into prepared pan.
• Bake in preheated oven for 30 minutes, or until a knife inserted into the center of pan comes out clean.

CREAMED CORN SKILLET CORNBREAD

Steps:

• Preheat the oven to 425 degrees F.
• Whisk the cornmeal, flour, baking powder, salt and baking soda together in a bowl. In a large bowl, beat together the buttermilk and eggs, then add the cheese, creamed corn and oil and beat to combine. Add the flour mixture and stir until just incorporated. Set aside.
• Heat an 8-inch cast-iron skillet over medium-high heat until hot. Add the butter and swirl until melted and completely coating the base of the skillet.
• Pour the batter into the skillet, and quickly smooth the top slightly. Bake until golden brown and a wooden pick inserted in the center just comes out clean, about 20 minutes.

JIFFY CORNBREAD WITH CREAMED CORN

Steps:

• Preheat oven to 375°F. Grease a 2-quart baking dish (a deep 8 x 8 inch dish or 9 x 9 inch dish); set aside.
• In a large bowl, whisk together eggs, sour cream, oil, and honey until smooth. Add the creamed corn, salt, and corn muffin mix. Stir just until combined; do not over-mix.
• Transfer batter to the prepared baking dish.
• Bake for 45 minutes, or until the top is golden brown and a toothpick inserted in the center of the cornbread comes out clean.

BEST JIFFY CORNBREAD WITH CREAMED CORN

Steps:

• Preheat the oven to 400 F (204 C), and lightly 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 milk 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 greased baking dish and bake for 40 - 45 minutes. Check the cornbread after 40 minutes. To test if it's ready, insert a toothpick into the center. If the toothpick comes out clean, it's done. If it comes out a bit wet, put in for a few more minutes.