The Most Delicious Semi-Homemade Cornbread

posted by Andrea | 11/20/2013

semi-homemade cornbread

One of my favorite Thanksgiving side dishes (right up there with stuffing and applesauce) is super moist, homemade cornbread. It just makes the meal if you ask me.

However, I really don’t love making cornbread from scratch — and I REALLY don’t love how dry and stale tasting straight-from-the-box cornbread is. So I figured there had to be a happy medium. Something with great flavor and texture, but a lot easier than 100% from-scratch cornbread.

Back in September, I tried out a few different cornbread recipe combinations in preparation for our Soup and Bread Buffet party. I was a bit nervous as I put this recipe in the oven only about 45 minutes before guests were going to arrive. After all, if it didn’t turn out, I wouldn’t have time to start over again. However, I’m happy to say that the recipe was a HUGE success and there wasn’t even one crumb left at the end off the night!

I recently made it again — and my sister (who was over watching Nora so I could work on a painting project) was shocked that it wasn’t totally from scratch :)

I’ll definitely be making this again for our Thanksgiving feast with Dave’s family next week — and I thought now would be the perfect time to share the recipe with you.

If you’re looking for a REALLY easy, “tastes-like-it’s-from-scratch” cornbread recipe — you’ll want to give this one a try!

Recipe for Semi-Homemade Cornbread:

{print recipe}

Makes 12-16 servings

INGREDIENTS:

  • 2 8.5 oz. boxes Jiffy Cornbread Mix
  • 1 16 oz. can creamed corn (do not drain)
  • 1 16 oz. can whole kernel corn; drained (optional)
  • 3 eggs
  • 1/2 c. sour cream
  • 1/2 c. butter; melted
  • 1 t. salt
  • 1 c. cheddar cheese; shredded (optional)

DIRECTIONS:

  • Preheat oven to 375*F
  • In a large bowl, mix all ingredients until well combined
  • Pour into a greased 9″ x 13″ baking dish
  • Bake in preheated oven for 30-35 minutes or until set
  • Serve warm

NOTE: You don’t need to add the entire can of (or any) whole kernel corn if you don’t love the corn kernels in your bread.

This cornbread is VERY dense — like a heavy chocolate brownie — but that’s one of the reasons I love it so much. You can eat it with your hands or with a fork.

Another thing I love about this recipe is that although the cornbread is absolutely delicious hot out of the oven, it also tastes fabulous cold (or reheated) as leftovers.

And since I know some of you will ask, I did try cutting part of the cornbread into squares and freezing them… they tasted just fine after being frozen :)

One tip I often use is to make the batter ahead of time and put it in the pan. Then I can simply pop the pan in the oven about 40 minutes before dinner and enjoy hot-out-of-the-oven corn bread with our meal!

So like I mentioned above, if you’re looking for a super yummy, super easy cornbread recipe that will have everyone thinking you made it from scratch… give this one a try!

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A Few More of my Thanksgiving Favorites:

Thanksgiving Favorites

Since Thanksgiving is next week, I thought I’d share links to a few more of my favorite Thanksgiving foods — all nicely organized in once place for your convenience.

BEVERAGES:

BREADS:

SALADS:

SIDE DISHES:

MEATS:

DESSERTS: 

SNACKS:

I’m getting hungry already :)

What foods will be on your Thanksgiving table this year?

Visit my virtual recipe box for more simple, delicious, family friendly recipes!

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13 comments

  1. Katy

    11/20/2013

    This is one of my favorite recipes! So easy, and so yummy :)

    [Reply]

  2. Deni

    11/20/2013

    I love cornbread! I will give this one a try for Thanksgiving and for our extended family Christmas party. Thanks for all of your great recipes! We have enjoyed every one I have made :)

    [Reply]

    Andrea Reply:

    Thanks Deni — and you’re welcome!

    [Reply]

  3. Deb

    11/20/2013

    I bake 99% from scratch, but cornbread, I do out of a box or pouch every time. The 8×8 pan is the right size for the four of us and it is so cheap. Ghiradelli Brownies are the other thing that I use a box for, they are the best, why reinvent the wheel?

    [Reply]

    Debby Reply:

    Amen Deb!!! The very best brownies in the world

    [Reply]

  4. Lisa

    11/20/2013

    I use this recipe but mine only calls for 1 egg and a 16 oz. sour cream – love it! – funny how recipes get changed with everyone’s liking.

    [Reply]

    Andrea Reply:

    Yeah — I saw SO many recipes that were similar to mine — I’m sure they all taste relatively the same (a.k.a. delicious)!!

    [Reply]

  5. Amanda

    11/20/2013

    I love good cornbread – can’t wait to try this one.

    I make my grandmother’s cornbread often – it is so easy and quick and very tasty.

    1 cup Hot Rize – 1 egg – 1 cup buttermilk – 1 T oil

    Put oil in iron skillet and place in oven at 425 while you mix the other ingredients. When the skillet is hot, pour in the batter and bake for about 30 minutes – or until golden.

    I usually double the mix. It is amazing!!

    [Reply]

  6. Dorothy Tegeler

    11/20/2013

    We add a few chopped green chiles for a Southwestern flavor.

    [Reply]

    Andrea Reply:

    I do this sometimes when I make it with chili — but probably not for Thanksgiving :)

    [Reply]

  7. Sandy K

    11/20/2013

    Jiffy Corn Muffin Mix is our go to. Love it. We make the Johnnie Cakes from the mix too and top it with over easy eggs and the yokes ooze down over the butterly corn cake. Delicious!

    [Reply]

  8. Just Joan

    11/20/2013

    Call this corn pudding or casserole. Same recipe I have used since the 1980′s. Yummy!

    [Reply]

  9. Yarelis

    12/13/2013

    I made this for Thanksgiving. It was delicious. Thanks for the recipe!

    [Reply]

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