Every time I cook cornbread, Garen and I have a little giggle over the quote “You gonna eat yo cornbead?” from the movie “Life” with Eddie Murphy and Martin Lawrence.
Yes, I am ALWAYS going to eat my cornbread. Every. Time.
Especially if it’s the sweet kind. I found this wonderfully tasty and easy recipe a while back from Kimber’s blog, The Pinning Mamma, which is fantastic and definetly worth checking out. The recipe is suitably called Kimber’s Favorite Cornbread. If you like a sweeter, more moist cornbread, you will LOVE this recipe. Did I mention it pretty inexpensive too??? The Jiffy boxes are always cheap. Plus, who can resist using those cute, classic boxes?!?
I’m one of those people that will often times alter a recipe to make it my own. This one, though, I didn’t because I feel like it’s perfect just the way it is. I did choose to make muffins vs using a pan/dish. This saved me a few minutes AND it’s easier for serving I think. Here you go:
Kimber’s Favorite Cornbread
- 2 Boxes Jiffy Cornbread
- 2 Eggs
- 1 Can Creamed Corn
- 2 Tbsp Sugar
- Preheat the oven to 350 degrees
- Mix all ingredients until combined (I always use my KitchenAid because that’s just what I prefer)
- Scrape mixture into an 8 x 8 or 2.2qt- 2L (small rectangular Pyrex) glass baking dish that has been sprayed well with cooking spray. I used my muffin pan.
- Bake 30-40 minutes or until center is just done. In my muffin pan, I baked them to 18 minutes but I would say probably 13-20 minutes would be the window, depending on your type of muffin pan. Mine is a thick non-stick.
There you have it: Cornbread that will make any dish just a little bit better. Enjoy!
We ate ours this week with Brunswick Stew- Instant Pot Style and Instant Pot Black Beans. They didn’t last long. Yummy!