Easy Cornbread Recipe
Chef and food writer Kate Shungu of Gift of Hospitality had a problem with this cornbread recipe: what to call it? "Sour Cream Cornbread or Cornbread with Creamed Corn? Or maybe Super Moist Cornbread?" Any of those would be plenty accurate, but when it comes down to it, easy is the name of the game here. This delightful crowd pleaser requires just six ingredients and about ten minutes of hands-on work, and with just 40 minutes in the oven, it will cook into a moist, sweet bread that just begs to be slathered with butter, dipped into beans, plopped beside pork, or just enjoyed on its own.
It's hard to find anyone who doesn't love a fine piece of fresh cornbread. And no one has to know the stuff was so easy to make that you'll probably spend more time reading about it than prepping the recipe. So let's get to it, already!
Gather your ingredients for this cornbread recipe
The two ingredients in this cornbread recipe that you likely don't keep on hand are highly shelf-stable, so once you've prepped it, fallen in love, and want to have this cornbread as a household staple, consider stocking up. You'll need two (8.5-ounce) boxes of Jiffy corn muffin mix, a 14-ounce can of creamed corn, one cup of sour cream, three eggs, a half cup of melted butter, and a teaspoon of salt.
As for hardware, you'll need a good mixing bowl and a whisk, a greased 9x13-inch baking pan, and an oven. And that's it.
Prepare the batter for your cornbread
Preheat your oven to 375 degrees Fahrenheit, and grease a 9x13-inch pan with cooking spray, oil, or butter, and set it aside.
In your large mixing bowl, first whisk together the sour cream, eggs, melted butter, and salt, stirring until they are all well combined. Next, fold in the creamed corn and mix a few times more, then finally fold in both of the Jiffy corn muffin mixes (of course, you can try other corn muffin mixes, as well). Make sure all is well-combined, but there's no need to stir for hours here. Once all the ingredients are fully incorporated, you'll be ready to go.
Pour in the cornbread batter and get baking
All of your hard work on this cornbread recipe is already done. Thus, the "easy" in the name. Your last steps are to pour the cornbread mixture into the prepared pan and then bake for 35 or 40 minutes, or until the bread is golden brown on top and a toothpick inserted into the center comes out clean.
Pull the cornbread from the oven and let it cool for at least five minutes (ten or 15 would be better) and then slice it into 12 even pieces in the pan. Serve the bread with additional butter or with whatever will bring your tastebuds the most joy.
- 2 (8.5-ounce) boxes Jiffy corn muffin mix
- 1 cup sour cream
- 3 eggs
- ½ cup melted butter
- 1 teaspoon salt
- 1 (14.75-oz) can creamed corn
- Preheat oven to 375 degrees Fahrenheit, then grease a 9x13-inch pan with cooking spray or butter.
- In a large bowl, whisk together the sour cream, eggs, melted butter, and salt. Fold in the creamed corn, then fold in both of the Jiffy corn muffin mixes.
- Pour the mixture into the prepared pan. Bake for 35 to 40 minutes or until golden brown on top and a toothpick inserted into the center comes out clean.
- Let cool for at least 5 minutes, then slice into 12 pieces. Serve with additional butter.
| Calories per Serving | 313 |
| Total Fat | 17.9 g |
| Saturated Fat | 8.7 g |
| Trans Fat | 0.3 g |
| Cholesterol | 71.1 mg |
| Total Carbohydrates | 33.8 g |
| Dietary Fiber | 3.4 g |
| Total Sugars | 1.4 g |
| Sodium | 536.0 mg |
| Protein | 5.4 g |
