Ingredients:

  • 5 oz package Cornbread Mix (e.g., Jiffy-style)
  • 1/2 cup All-Purpose Flour
  • 1/4 cup Granulated Sugar
  • 1 teaspoon Baking Powder
  • 1/2 teaspoon Salt (if using unsalted mix)
  • 2 Large Eggs
  • 1/2 cup Whole Milk or Buttermilk
  • 1/4 cup Unsalted Butter, melted
  • 1 (14.75 oz) can Canned Creamed Corn (undrained)

Instructions:

  1. Preheat the oven to 400°F (200°C). If using a cast iron skillet, melt 1 tablespoon of butter or cooking oil in the skillet and place it in the preheating oven for 5–7 minutes until the fat is sizzling hot.
  2. In a large mixing bowl, whisk together the cornbread mix, flour, sugar, baking powder, and salt until evenly combined.
  3. In a medium bowl, whisk the eggs lightly, then incorporate the milk, melted butter, and the entire can of creamed corn (do not drain). Mix until just combined.
  4. Pour the wet ingredients into the dry ingredients. Use a rubber spatula to gently fold the mixture until the ingredients are just incorporated and no streaks of dry flour remain. Do not overmix.
  5. Carefully pour the batter into the prepared, hot cast iron skillet or baking dish.
  6. Bake for 25 to 30 minutes. The cornbread is done when a toothpick inserted into the center comes out clean or with a few moist crumbs attached, and the top is golden brown.
  7. Allow the cornbread to cool in the pan for 5–10 minutes before slicing and serving warm.