I have an obsession over this cornbread. I’m not kidding, I will take this cornbread over all breads and most desserts. It’s simple, it uses Jif, and it reminds me of home- even though a gal from Ohio gave me the recipe (Hey Elise!)
We always had cornbread muffins growing up, plenty of times it was with red beans and rice which is one of my all time favorite Cajun meals.
This bread is light, fluffy, and dare I say moist?!
First, you’ll need to gather 2 boxes of Jif, I know they are really expensive, y’all but gather the 2 for $1.00 boxes and let’s begin.
Dump the mix into a medium mixing bowl. Add 2 eggs and 1/3 cup of milk. Also, add in a can of creamed corn and then whisk the batter until most lumps are gone. It will be gritty, that’s ok! Let rest for 4-5 min as this will help the bread to be super fluffy!
You can make muffins which I love for taking to work or in one pan which always comes out more (I’m going to say it again) moist.
Place in a preheated oven at 350 for 18-20 min for muffins and 30-35 min in a large pan. My pan bread goes exactly 32 minutes, if you were wondering.
Serve with literally anything because this stuff is the shiiiiiiit
- 2 packages Jif cornbread
- 2 eggs
- 1/3 cup milk
- 1 can cream style corn
- Preheat oven to 350
- Mix all ingredients together and let sit for 4-5 min.
- Scoop into muffin tins or large baking pan
- Bake for 18-20 min for muffins or 30-35 min for pan
- Serve warm!