SxMW Cornbread

Not to brag, but I have never had cornbread as good as my own. My idea of a perfect cornbread is slightly sweet with a dense cake texture, and super moist. I’ve perfected this recipe over the past 5 or so years and this is where I have landed! Delicious with red beans & rice, chili, tortilla soup, ham - really any Southern comfort food.

My entirely family loves this cornbread and even when we order takeout (our favorite cajun restaurant as an example), they still want me to make this cornbread to go with dinner!

INGREDIENTS

• 2 boxes Jiffy Mix

• One 15-ounce can creamed corn

• 1/2 cup sour cream

• 1/4 cup granulated sugar

• 1/4 cup vegetable oil

• 3 large eggs

• Butter to grease your cast iron skillet

INSTRUCTIONS

Preheat a generously buttered cast-iron skillet in the oven while the oven reaches 400 degrees F.

In a medium mixing bowl, combine the Jiffy mix, creamed corn, sour cream, sugar, oil, and eggs until combined.

Pour the batter into the hot skillet and bake until lightly brown, about 30 minutes. (if this is your first time making this, monitor the cook time because it vary due to your oven and the density of your skillet). If the top starts to get too brown you can loosely cover with foil.

Serve with a pat of butter and eat up!