I am obsessed with this cornbread. I’m not kidding. I will take this cornbread over all sweet breads and most desserts.
It’s so very easy. The recipe uses Jiffy corn muffin mix and it reminds me of home, even though the recipe is from a gal from Ohio 🥰
We always had cornbread muffins growing up, and most of the time it was served with red beans and rice, which is one of my all time favorite Cajun meals. I cannot make a pot of red beans without having cornbread as a side! I also love to serve this cornbread alongside chili in the fall!
This bread is light, fluffy, and super moist. I don’t care if you hate that word. It’s moist as hell 😂
It’s perfect to make for you and your significant other, or to pack up and bring to a friend’s house. It’s loved by all and may turn you into a cornbread snob (sorry about that)
The Best Cornbread
- 2 packages Jiffy corn muffin mix
- 2 eggs
- ⅓ cup milk
- 1 can cream style corn
- Preheat oven to 350
- Mix all ingredients together and let sit for 5 minutes
- Pour into a greased baking dish (I like using my Pyrex bake and store)
- Bake for 30-35 minutes
- Slice into squares and serve warm!