I love cooking, but am a little embarrassed that I do love & only make the Jiffy cornbread. I add oil & some sugar & make muffins.i love crumbled cornbread muffins in chili! I may give your recipe a try though ; )
I’ve used this recipe with Jiffy several times. It is really great when it comes out of the oven, but if you’re going to serve the leftovers, I suggest steaming it over a rack; and you could add some sauteed jalapenos to make it really special ;-)
Extreme Corn Bread
1 T vegetable shortening (or other method of greasing the pan)
8-1/2 oz. box of Jiffy Corn Bread mix
1 Cup Sour Cream (plus additional for garnish)
1 stick unsalted butter, softened
2 eggs
8-3/4 oz. can Kernel Corn, drained
8-1/4 oz. can Creamed Corn
Corn Salsa for garnish
Preheat oven to 350. Grease the bottom and sides of a 10-inch cast-iron skillet with the shortening.
In a large bowl using an electric mixer on medium speed, combine the corn bread mix, sour cream, butter and eggs until blended, about 30 seconds.
Using a spatula or wooden spoon, stir in the drained corn kernels and creamed corn until well-blended. Pour the mixture into the skillet and bake 40 to 45 minutes, or until golden brown and a toothpick inserted in the middle comes out clean.
It’s suggested to serve it with a dollop of sour cream and a spoonful of corn salsa.
It’s neat that you tailor a convenience product to meet your preferences. Mr. Sg uses duck eggs to make those cake mixes that go on sale for 99 cents and the result is so moist and delicious. I usually opt for scratch recipes but duck eggs have made me a believer.
I’ve added fresh blueberries to jiffy ....made muffins to serve at breakfast w/ lots of butter.