Incredibly Moist Cornbread
As I was leaving Ivy generously gave me a box of Jiffy corn muffin mix and a bag of Quaker grits so I had supplies to make my own. She says, "For the cornbread, it's not an exact recipe - I add things in and sort of semi measure while crossing my fingers and sending up a prayer that it all works." And if you love cornbread give my Chili cheese cornbread a try and you can also use cornbread in a Cornbread Ham Stuffing!
- 3 eggs, at room temperature
- 1 cup Milk
- 750g/26.50ozs. Jiffy cornbread mix*
- 1.5 tins/615g/21.7ozs creamed corn
- 1.5 cups grated sharp cheddar cheese
- 1 tablespoon honey
- Optional-finely chopped chillies
You can buy the Jiffy Cornbread mix from USA Foods. Don't have access to it? Not to worry because here's a copycat recipe for "Jiffy" Cornbread mix!
Step 1 - Preheat oven to 220C/428F. Grease a glass baking tray well with butter-I didn't have one so I used a 20x20cm/8x8inch metal tray and lined it with parchment. In a large bowl add the eggs and milk and whisk until combined. Then add the cornbread mix and stir with a spatula and then add in the creamed corn, cheese and honey (and chillies if using). Scoop into the prepared tin.
Step 2 - Bake for 10 minutes on 220C/428F and then knock the heat back to 200C/400F and bake for another 40-50 minutes until a skewer inserted comes out clean. Cover with foil halfway through if the cornbread is getting a bit too brown. Cool in the tray and cut into squares.
And if you want more Southern American recipes give my Smothered Pork Chops a try or you can also do it with Smothered Chicken or Yardbird too! One of my Southern favourites is honey butter fried chicken and Chicken and dumplings but don't forget, no chicken at New Years!