I don’t know about you but my favorite part of chili night is the cornbread.
My mom always made “Jiffy” corn muffin mix. You know, the one in the blue box? (No, not Kraft macaroni, the other blue box.) So for the first 25 years of my life, all cornbread was jiffy. It’s all I ever knew.
Then I moved South and realized there are about a thousand different types of cornbread – sweet, spicy (with jalapeno), cheesy – who knew?! My sweet tooth led me to acquire a taste for the soft, cornbread-casserole-ish variety.
In a quest to make a softer, sweeter cornbread that didn’t involve a stick of butter (because Paula Deen’s recipe sure does), I experimented by adding creamed corn to the blue box mix. I was positive it wasn’t going to work because, come on, it couldn’t be that simple…or could it? To my surprise, the muffins turned out delicious! It was exactly what I was going for – soft and sweet with visible corn kernels.
Go ahead and give it a try. But you know what they say – once you add creamed corn to your cornbread, you’ll never go back. Don’t say I didn’t warn you! 🙂
- 1 box "Jiffy" corn muffin mix
- 1 egg
- ⅓ cup milk (or milk substitute - I use almond milk)
- 1 cup creamed corn
- Preheat oven to 400. Mix all ingredients together.
- Pour into a muffin tin. This mix will make 8 muffins.
- Cook according to the Jiffy mix box at 400 for 15 to 20 minutes. You want the muffins golden brown.
- Serve while hot.
1. Preheat oven to 400. Mix all ingredients together.
2. Pour into a muffin tin. This mix will make 8 muffins.
3. Cook according to the Jiffy mix box at 400 for 15 to 20 minutes. You want the muffins golden brown.
4. Serve while hot. Even the kids love these!
So, what do you think? Are you going to give these a try?