With Thanksgiving approaching, I have spent most of these past few weeks thinking about what I am going to make for the big day! We are hosting again this year and I want to make it the best one yet! Cornbread is a must have on any holiday for me, but my husband isn’t a huge fan, so I had to come up with a way to make it extra delicious so he could enjoy it too! And I call it cake because when you call anything cake, it makes your kids want to eat it, too 🙂 BONUS POINTS- let them help you make it! It’s an easy recipe with minimal cleanup, and the memories of cooking with mama on Thanksgiving will last a lifetime!
First thing you want to do is preheat your oven to 350 degrees. In a large mixing bowl I add 2 boxes of Jiffy Corn Muffin mix, 2 cans of Cream Corn, either Sharp or Mild Cheddar Cheese, milk, cream cheese, eggs, sour cream and salt and pepper to taste. Mix well, making sure to get the corn meal from the bottom of the bowl! Let the mix sit and rise. Next is the top secret way to make this cornbread extra special, a hot cast iron skillet! I use about…don’t tell my doctor…a whole stick of butter and let it melt into the pan. When it starts sizzling, that is when it is ready to pour in the batter!
Pop your skillet into the oven for 30 minutes. After 30 minutes, turn the heat up to 425 and leave in for 13 more minutes. This will leave you with a nice, golden, crispy crust and a soft, cheesy inside!
I promise once you try this, you will never have regular cornbread again!
2 boxes Jiffy Corn Muffin Mix
2 cans Cream Style Corn
2/3 cup milk, half and half or cream
1 cup of shredded cheddar cheese
1/4 cup sour cream
1/4 cup cream cheese
salt and pepper to taste