Sweet Cornbread

Print Recipe

4.95 from 37 votes

Moist and lightly sweet cornbread with creamed corn and sour cream is quick to mix and perfect with soup or chili.

Prep Time5

Cook Time35

Total Time40

Course: Bread

Cuisine: American

Servings:

Author: Kristyn Merkley

Ingredients

1 (14.75-ounce) can creamed corn
1 (8.5-ounce) box Jiffy Corn Muffin Mix
1 cup sour cream
¼ cup vegetable oil
¼ cup sugar
2 eggs

Instructions

Preheat oven to 350°F.
Mix creamed corn, Jiffy mix, sour cream, vegetable oil, sugar, and eggs in a large bowl and mix well.
Pour into a greased 9x11 pan.
Bake for 35-40 minutes.

Notes

Recipe Tips.

For a crisp edge, heat a greased cast-iron skillet in the oven while it preheats, then add batter.
Flavor twist: Mix in chopped jalapeños, add shredded cheddar cheese or bacon bits on top of the batter before baking.
Slather each slice with Honey Butter, Cinnamon Butter, or a drizzle of honey.
Want muffins? Use a muffin tin and fill liners ⅔ full and bake at 350°F for about 15 to 20 minutes.
From warm Chicken Tortilla Soup to summer brisket, you can make this all year long.

Storage. Whether you are making it ahead of time or wish to store leftovers, place the cooled cornbread in tin foil or in an airtight container. Store at room temperature for 1-2 days, in the fridge for up to 4 days, or wrap with plastic and then with foil and freeze for 1-2 months.

Reheat. Thaw if applicable. Wrap cornbread in tin foil and bake at 350°F until warm. Individual slices can be microwaved.

Nutrition