Sweet Cream Corn Cornbread Recipe From A Box

Need a super easy, slightly sweet cornbread recipe? This one doctors up a box mix and tastes homemade. With just a few ingredients you can make the best sweet cream corn cornbread you have ever tasted.

I’ve been making crispy, buttery-edged, tender skillet cornbread for decades. Yum! And I have a secret! I make this delicious cornbread recipe from a box mix. A doctored-up box of Jiffy cornbread mix. It’s so easy even if you are not a baker you can make it and enjoy it too!

This recipe is so easy! Just dump all the ingredients together and mix them until everything is incorporated. It’s that easy!

HERE’S MY CORNBREAD STORY

My mother’s family did not make or eat cornbread. But my father’s family did. They were southerners. And my daddy loved cornbread.

So when my mother made chili she would break open a box of Jiffy cornbread and we would have it along with the chili. And because that is all I knew I loved it.

So I’ve had a long history with cornbread. Jiffy cornbread!

And the history goes on. Now I doctor up the box and make cornbread that tastes like it was made in my southern grandmom’s kitchen!

By adding a few other ingredients and baking the cornbread in a cast iron skillet the box mix takes on a from-scratch taste, feel and look. Oh, yum!

THE GREAT CORNBREAD DEBATE

In the great cornbread debate which side are you on? Savory cornbread or sweet? I like them both with sweet cornbread edging out savory by a tiny bit.

If you are a savory cornbread lover you can use this same recipe but just omit the sugar. And if you are daring you can add a small can of chopped jalapenos to the batter, Just drain off the liquid first. Or try adding chopped chives or some sharp cheddar cheese to the batter too.

A LOOK AT THE SKILLET CORNBREAD INGREDIENTS

Jiffy Cornbread Mix- the classic 8.5 oz box mix

Creamed Corn- this gives the cornbread more richness and bits of corn

Buttermilk- for moisture and a for a nice tang

Eggs- makes the cornbread light and fluffy

Butter- everything is better with butter

Canola oil- to grease the skillet and give the bottom and sides of the cornbread a bit of crispiness

TIPS FOR MAKING THE BEST CREAM CORN SKILLET CORNBREAD

Here are some tips for making the very tastiest sweet cream corn skillet cornbread.

I use a 12-inch cast iron skillet to make my cornbread. The skillet gives the cornbread a lovely crispiness! You can also use an 8 or 9-inch square pan as well. Just grease it well.

You can also make cornbread muffins. Use a regular muffin/cupcake tin and line with cupcake liners. Bake for 13-15 minutes until done.

It’s important to add the oil to the cast iron skillet before it is put into a cold oven to be heated up. When the batter is poured into the skillet it sizzles. I love that sound!

This is such an easy recipe you can just dump all the ingredients into one big bowl. However, I like to mix my eggs into the buttermilk. I have to measure out the buttermilk anyway so cracking two eggs in it and mixing it up is easy.

Mix all the ingredients until it is just incorporated. Don’t overmix. We want fluffy cornbread.

When you put the batter in the hot pan with hot oil, be careful because the oil might “spit”. Listen for that sizzle. You will see the edges of the batter begin to rise a little.

You can butter the top of the hot skillet of cornbread when it comes right out of the oven. Let the butter melt into the top of the cornbread.

Wait at least 10 minutes before you serve the cornbread. It’s best served warm but can be reheated in the microwave.

Cut a wedge of cornbread and drizzle it with honey.

Wrap any cooled leftovers in plastic wrap and then in aluminum foil. The cornbread can also be frozen like this too. To serve let the frozen cornbread thaw and warm up in the microwave.

SWEET CREAMED CORN SKILLET CORNBREAD RECIPE