Ingredients:

  • 1 box (8.5 oz) Jiffy Corn Muffin Mix
  • 1/3 cup sour cream, full fat
  • 1/2 cup creamed corn
  • 4 tbsp unsalted butter, melted
  • 1 large egg
  • 2 tbsp granulated sugar
  • 1/4 tsp salt

Instructions:

  1. Preheat your oven to 375°F (190°C). Grease an 8x8 inch baking pan or cast iron skillet with butter. For a crispier crust, place the cast iron skillet in the oven while preheating.
  2. In a medium mixing bowl, whisk together the melted butter, sour cream, creamed corn, egg, and sugar until the mixture is smooth.
  3. Stir in the Jiffy Corn Muffin Mix and salt using a spatula or whisk. Mix just until no dry streaks remain; do not overmix.
  4. Pour the batter into the prepared pan and bake for 25–30 minutes, or until the edges pull away from the sides and the top is deep mahogany-gold.
  5. Remove from oven and allow the cornbread to set for 10 minutes before slicing.