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World’s best cornbread recipe is the best cornbread recipe ever! I know you will love it. It is so moist and flavorful and easy to whip up! The delicious cornbread goes in a 9″ x 13″ dish making enough for a hungry family.
A perfect accompaniment for cold weather soups. We are serving it up tonight with Slow Cooker Chili. Give it a try with Taco Soup for a crowd pleasing meal. The cornbread also pairs well with Tomato Basil Soup or Pressure Cooker Lentil soup for a meatless meal.
There’s nothing quite like taking that first bite of this homemade cornbread with creamed corn and green chiles! This moist cornbread can be baked in a cast iron skillet as well as a baking pan. Perfect side dish for cold weather meals!
Worlds Best Cornbread Ingredients
Easy to make, extremely moist cornbread recipe with Jiffy Mix, cream corn, sour cream, and green chiles to throw it over the top. My family is thrilled when they see me pull it out of the oven. It is a go to recipe to serve along with our favorite soups for company. The soup and cornbread can be made just before guests arrive so you don’t spend your evening cooking. You only need to serve it up and enjoy it!
Worlds Best Cornbread recipe
2 – 8.5 ounce boxes Jiffy corn muffin mix
1 cup sour cream
3 eggs, beaten
½ cup butter, melted
1 tsp. salt
1 – 16 oz. can creamed corn
1 – 4 ounce can diced green chiles
Mix all ingredients together and pour into a greased 9″x 13″ baking pan or dish. In a preheated oven, bake at 375 degrees for 35 minutes or until lightly brown and a toothpick inserted comes out clean.
SUBSTITUTIONS AND ADDITIONS
This cornbread recipe with corn can be baked in muffin tins as well. Check the cornbread mix for baking time.
Dare I mention that some people like sweet cornbread! If so, omit green chiles and add sugar.
If using a cast iron skillet, add 1/2 t of vegetable oil or bacon grease to the skillet and put in the oven to preheat. Be careful when pouring the batter in because the skillet will be hot!