Super Easy and Delicious Corn Bread
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Super Moist and Delicious
I needed a simple recipe to make with my class while we were learning about Early America and stumbled upon this recipe. I needed something that was quick too! We made this recipe together and we were all pleasantly surprised by how moist and delicious it was! I brought some home to my husband who quickly fell in love and told me to bring home some more. So now this is our go to corn bread recipe, why try any others when this one is just perfect the way it is! Feel free to adapt it to meet your needs. This recipe can be easily halved and made using an 8x8 or 9x9 inch pan. If you are looking to spice things up I'm sure you could add some jalapenos, but I like it just the way it is.
Doesn't it look yummy?
Gather your ingredients.
- 4 (8 ounce) boxes Jiffy Corn Mix
- 2 (8 ounce) cans creamed corn
- 1 bag shredded cheddar cheese, (each bag is 2 cups)
- 4 eggs
- 1 2/3 cup milk
- Preheat oven to 400 degrees
- Add all ingredients together in a large bowl.
- Spray a 9x13" pan with cooking spray. Pour cornbread mixture into the prepared pan.
- Bake for 20-25 minutes.
Combine all ingredients and mix.
Spray pan and pour mix into pan.
Preheat a cast iron skillet and add mix to the skillet. I haven't tried this yet but really want to, I think it would make a nice crunch on the bottom.