Jesse’s Corn Bread

Jesse Jepsen

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


Qty Unit Ingredient
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.


  1. 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)
  2. 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.
  3. 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.
  4. Pour the mix into the heated, oiled skillet(s). It should sizzle.
  5. Drizzle some honey over the top in swirls. “If some is good, more is better.”
  6. 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.
  7. Cool for 10 minutes, then cut and serve from the skillet.
  8. Some people will want to slather with even more butter, honey, and or maple syrup.