Jiffy Cornbread Recipe With Creamed Corn

Hey there, cornbread lovers! I’ve got a special treat for you today. Get ready to indulge in the most mouthwatering, moist, and delicious cornbread you’ve ever tasted. This Jiffy Cornbread Recipe with Creamed Corn is the ultimate comfort food that will make your taste buds dance with joy.

Jiffy Cornbread Recipe With Creamed Corn
Jiffy Cornbread Recipe With Creamed Corn

Let’s Get Cooking

First things first, grab yourself a trusty cornbread skillet. I highly recommend using a cast iron skillet for that perfect golden crust. Heat it up with three tablespoons of oil until it’s sizzling hot.

In two medium bowls, let’s get to work. In the first bowl, mix together cornmeal, flour, baking powder, salt, sugar, and baking soda. Give it a good stir until everything is well combined. This is our dry bowl, and it’s the foundation of our tasty cornbread.

The Magic Ingredients

Now, in the second bowl, it’s time to add the magic ingredients that will make our cornbread extra special. Pour in buttermilk, a can of creamed corn (trust me, it adds incredible moisture and flavor), a third of a cup of oil, and crack in three eggs. Mix everything together until well combined.

Let’s Bring It All Together

Now, here comes the fun part. Pour the wet mixture into the dry mixture and give it a good stir. No need to be overly cautious like in traditional baking. Just mix it all together and let the flavors meld into perfection.

Remember to preheat your skillet and then pour the batter into it. As it hits the hot oil, you’ll see it start to sizzle and bubble, creating a beautiful crust. Oh, the anticipation!

But wait, we’re not done yet. Sprinkle some cheese on top of the batter for an irresistible cheesy goodness.

Into the Oven

Carefully transfer the skillet into the oven and let it bake for around 25 minutes or until it’s golden brown on top. The heavenly aroma will fill your kitchen, making it impossible to resist the temptation.

Time to Enjoy

Once the cornbread is done, take it out of the oven and let it cool for a minute (be patient, I know it’s hard!). Then, cut yourself a generous slice and drizzle it with some cane syrup. Trust me, this combination is pure bliss.

The creamed corn in this recipe adds a delightful texture and creamy richness to the cornbread. It’s a match made in heaven. Whether you’re having it for breakfast, as a side dish, or with a comforting bowl of chili, this cornbread will never disappoint.

So what are you waiting for? Don’t waste another minute. Head to your kitchen and whip up this damn good cornbread recipe. You won’t regret it!

Now, if you’ll excuse me, I’m going to savor every bite of my breakfast. But before I go, if you want to explore more mouthwatering recipes and discover the best of El Reno Ok, check out El Reno Ok. Happy cooking, y’all!

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