This is a southern style, moist cornbread adopted from “Mike’s Cornbread” recipe and others found on the web. It is a real crowd pleaser, ideal for groups, that keeps well for next day leftovers and can even be frozen. It is not a terribly precise recipe and it will taste great if you find you need or want to experiment with adjustments.
Quantities for: (1) 15” cast iron skillet or (2) 10” cast iron skillets
|3||8.5 oz boxes||“Jiffy” Corn Muffin Mix (just the regular “America’s Favorite” box)|
|2||15.5 oz cans||Green Giant Creamed Corn (generic store brands can be too mushy)|
|1||cups||Kernel Corn (frozen/thawed, cut off cob, or canned: get 2 cans, drain & measure)|
|1/3||cup||Milk (2% or whole)|
|3||Eggs (lightly whisk with the milk before adding)|
|2||Tbs||Sour Cream (ok to increase a bit)|
|1 1/2||Sticks||Butter, softened (nuke 20-30 seconds; ok to throttle back to 1 stick if it wigs you out)|
|1 – 3||Fresh Jalapeno Peppers, seeded & very finely diced (1= mild; 2=medium; 3=spicy)|
|Honey – for drizzling over the top|
|2||Tbs||Cooking Oil (canola, corn, etc.) for coating the heated skillet(s); does not get added into the mix.|
- Preheat oven to 375 degrees with your seasoned cast-iron skillet(s) in the oven (~15 minutes). (if skillet is NOT seasoned, coat inside with oil and heat at 425 for 30 minutes)
- In a large bowl, whisk together by hand: the eggs, milk, then add the sour cream and softened/melted butter. Add the corn muffin box mix, whole kernel & creamed corn, jalapenos. Stir until just combined and a little bit lumpy. Allow to rest for a few of minutes.
- OK to adjust a bit: creamed corn (less); sour cream (more); whole kernel corn (less); butter (less);
Remove skillet(s) from preheated oven and coat sides & bottom with oil; wipe excess w/ folded paper towel.
- Pour the mix into the heated, oiled skillet(s). It should sizzle.
- Drizzle some honey over the top in swirls. “If some is good, more is better.”
- Bake at 375 degrees for about 55-65 minutes until edges are golden brown (go higher temp for slow oven). Insert toothpick into center to test for doneness; it should come out clean with no mix sticking. If there is any doubt, stick it back in for 5-10 minutes.
- Cool for 10 minutes, then cut and serve from the skillet.
- Some people will want to slather with even more butter, honey, and or maple syrup.