If you’re on the hunt for a simple, downright delicious cornbread recipe that won’t leave you buried in a pile of dishes, you’ve struck gold with this 2 ingredient cornbread with creamed corn. This isn’t just another cornbread recipe; it’s your new go-to for that perfect blend of sweetness and texture, effortlessly coming together with just two main components.
Recipe Overview
- Course: Side Dish
- Cuisine: American
- Total Servings: 8
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
Kitchen Equipment Needed
Before we get started, grab these few items to make your kitchen adventure as smooth as a well-oiled skillet:
- Mixing bowl
- Whisk or spoon
- 8-inch square baking pan or cast iron skillet
- Measuring cups and spoons
Ingredients
Let’s keep it simple. Here’s what you need:
| Ingredient | Quantity |
|---|---|
| Creamed corn | 1 can (15 oz) |
| Jiffy Corn Muffin Mix | 1 box (8.5 oz) |
Did you know? Creamed corn isn’t actually cream-based. It’s made from the sweetest corn kernels mashed into their own creamy juices.
Step by Step Instructions
Step 1 – Prep and Preheat
- Preheat your oven to 400°F (200°C).
- Grease your baking pan or skillet lightly with oil or butter.
Tip: Using a cast iron skillet will give your cornbread a fantastic crust.
Step 2 – Mix the Ingredients
- In your mixing bowl, combine the creamed corn and Jiffy Corn Muffin Mix. Stir until just mixed; do not overmix.
- Pour the batter into the prepared baking pan.
Note: The batter will be slightly lumpy, and that’s perfectly fine!
Step 3 – Bake the Cornbread
- Place the pan in the oven and bake for 20-25 minutes, or until the top is golden and a toothpick inserted comes out clean.
- Remove from the oven and let cool for a few minutes before serving.
Warning: Be careful not to overbake as the cornbread can dry out quickly.
Additional Tips
- If you like your cornbread on the sweeter side, add a tablespoon of honey to the batter.
- For a richer flavor, substitute half the creamed corn with sour cream.
Pairing Suggestions
Cornbread fits beautifully with a variety of dishes. Here are a few ideas:
- Chili
- Barbecue ribs
- Roasted vegetables
Nutritional Information
| Nutrient | Amount per serving |
|---|---|
| Calories | 200 |
| Total Fat | 8g |
| Cholesterol | 20mg |
| Sodium | 300mg |
| Total Carbohydrates | 28g |
| Dietary Fiber | 2g |
| Sugars | 5g |
| Protein | 3g |
Approximation Note: Nutritional values are estimated based on standard serving sizes.
Dietary Information
This 2 ingredient cornbread with creamed corn is vegetarian-friendly. For a gluten-free option, swap the Jiffy mix for a gluten-free cornbread mix.
FAQs about 2 Ingredient Cornbread with Creamed Corn
What can I use instead of Jiffy Corn Muffin Mix?
If you can’t find Jiffy mix, any corn muffin mix will work, though you might need to adjust the moisture level slightly.
Can I make this cornbread vegan?
To make this vegan, use a vegan corn muffin mix and substitute creamed corn with a vegan creamed corn recipe using coconut milk.
How can I store leftovers?
Store any leftover cornbread in an airtight container in the refrigerator for up to 5 days. Reheat in the oven or microwave when ready to eat.
Can I add other ingredients to this recipe?
Absolutely! Feel free to throw in some chopped jalapeños or shredded cheese to the batter before baking for an extra kick.
Is this recipe suitable for diabetics?
As it stands, this recipe contains sugar from the creamed corn. For a lower sugar version, make your own creamed corn using fresh corn and a sugar substitute.
How do I know when the cornbread is done?
The top should be golden and a toothpick inserted in the center should come out clean.
Can I freeze this cornbread?
Yes, wrap it tightly in plastic wrap and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
Conclusion
This 2 ingredient cornbread with creamed corn is a stellar example of simplicity meeting flavor. Whether you’re whipping it up for a quick side dish or pairing it with your main course, this cornbread is sure to impress with its moist texture and sweet notes. Give it a go, and I bet it’ll become a staple in your kitchen!
Feel free to leave your comments, questions, or feedback below. Let’s keep the conversation going and share your own twists on this delightful recipe!
Check out some more delicious side dish recipes:
- Papas Locas Recipe: A Culinary Adventure
- Zippy’s Mac Salad Recipe
- Portillo’s Sweet Pepper Recipe
- McAlister’s Potato Salad Recipe
- Ruth Chris Lyonnaise Potatoes Recipe
- Cooper’s Hawk Brussel Sprouts Recipe
2 Ingredient Cornbread with Creamed Corn Recipe
Equipment
- Mixing bowl
- Whisk or spoon
- 8-inch square baking pan or cast iron skillet
- Measuring cups and spoons
Ingredients
- 1 can 15 oz Creamed corn
- 1 box 8.5 oz Jiffy Corn Muffin Mix
Instructions
Step 1 – Prep and Preheat
- Preheat your oven to 400°F (200°C).
- Grease your baking pan or skillet lightly with oil or butter.
- Tip: Using a cast iron skillet will give your cornbread a fantastic crust.
Step 2 – Mix the Ingredients
- In your mixing bowl, combine the creamed corn and Jiffy Corn Muffin Mix. Stir until just mixed; do not overmix.
- Pour the batter into the prepared baking pan.
- Note: The batter will be slightly lumpy, and that’s perfectly fine!
Step 3 – Bake the Cornbread
- Place the pan in the oven and bake for 20-25 minutes, or until the top is golden and a toothpick inserted comes out clean.
- Remove from the oven and let cool for a few minutes before serving.
- Warning: Be careful not to overbake as the cornbread can dry out quickly.
Notes
- If you like your cornbread on the sweeter side, add a tablespoon of honey to the batter.
- For a richer flavor, substitute half the creamed corn with sour cream.
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