The October air is chilly, and the crisp weather tonight is perfect for chicken soup, cornbread, and pumpkin ale. Once you indulge in this Jiffy on steroids, there will be no going back. Trust me. This cornbread is moist and decadent and amazing because it all starts with a stick of butter. I scored the recipe from a card shark named Tanya who dropped off the face of the earth, so I guess she won’t mind me sharing it here. If you copy this recipe, I want you to use REAL butter and shut up about the calories or your diet. Don’t half the amount or sub yogurt or some nonsense like that. Just. Shut. Up. This is what your preheating oven should look like.
You’ll thank me later.
- 1 stick of butter, melted
- 1 box of Jiffy corn muffin mix
- 2 eggs
- 1/2 cup sour cream
- 1 teaspoon baking powder
- 1 8 oz. can cream corn
Preheat your oven to 375 degrees. I put the stick of butter in my cast iron skillet to melt while the oven preheats. (Cast iron is preferred, but any baking dish will do).
Combine the Jiffy, eggs, sour cream, baking powder, and cream corn. Add that mixture to your hot skillet with the melted butter. Listen to the sizzle as the batter hits the pan and think, “Ooooohhh, yes.” Bake at 375 for 5 minutes, then lower the heat to 350 and bake for an additional 25 minutes.
I’ve added cheddar cheese, jalapeños, cayenne, or paprika, but this original recipe is my favorite. It’s the perfect sidecar to a bowl of chili or soup. It is so good!