Moist Jiffy Cornbread with Pimento Cheese
User Reviews
5
2 reviews
Excellent
Moist Jiffy Cornbread with Pimento Cheese
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The ultimate moist cornbread recipe starts with Jiffy mix, creamed corn, sharp cheddar cheese, and diced pimentos!
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Ingredients
- 3 large egg at room temperature
- 1 cup sour cream at room temperature, 8 ounces
- ¼ cup vegetable oil
- 2 tablespoons honey
- 2 (8.5 ounce) Jiffy corn muffin mix boxes
- 1 (14.75 ounce) creamed corn not drained, canned
- ½ teaspoon salt
- ⅛ teaspoon garlic powder
- 1 cup cheddar cheese grated sharp
- 1 (4 ounce) Pimentos drained and patted dry, diced, jarred
- 1 tablespoon butter
Instructions
- Place a deep 10-inch cast iron skillet (or a deep 9 x 9-inch or 11 x 7-inch baking dish) in a cold oven. Preheat oven to 375°F, leaving the skillet or pan in the oven while it heats.
- In a large bowl, whisk together eggs, sour cream, oil, and honey until smooth. Add the corn muffin mix, creamed corn, salt, and garlic powder. Stir just until combined; do not over-mix. Fold in the cheese and pimentos.
- When the oven has come to temperature, place the butter in the hot skillet or pan. Use a brush to evenly spread the butter as it melts, greasing the pan on the bottom and sides. Pour batter into the hot, greased skillet.
- Bake for 45-50 minutes, or until golden brown and a toothpick comes out clean.
Notes
- Room temperature ingredients (such as sour cream and eggs) blend more smoothly and easily than cold ingredients.
- Let the batter rest for 5-10 minutes before baking if you have the time. This allows the baking powder or other leavening agents to activate and incorporate more air.
- Don’t over-mix the batter or it can become tough and dense.
- The total baking time will vary depending on the type of pan that you use, and on your individual oven. To check if the cornbread is done, insert a toothpick into the center and make sure it comes out clean.
- If the top of the cornbread starts to get too dark before it’s done baking, cover loosely with foil.
- Use full-fat sour cream. It adds a subtle tangy flavor, it keeps the cornbread moist, and it yields a tender crumb.
Nutrition Information
Show Details
Serving
1/12 of the recipe
Calories
349kcal
(17%)
Carbohydrates
39g
(13%)
Protein
8g
(16%)
Fat
19g
(29%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
4g
(24%)
Monounsaturated Fat
6g
(30%)
Trans Fat
0.1g
(5%)
Cholesterol
71mg
(24%)
Sodium
611mg
(25%)
Potassium
161mg
(3%)
Fiber
3g
(12%)
Sugar
13g
(26%)
Vitamin A
633IU
(13%)
Vitamin C
11mg
(12%)
Calcium
118mg
(12%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12slices
Amount Per Serving
Calories 349 kcal
% Daily Value*
| Serving | 1/12 of the recipe | |
| Calories | 349kcal | 17% |
| Carbohydrates | 39g | 13% |
| Protein | 8g | 16% |
| Fat | 19g | 29% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 71mg | 24% |
| Sodium | 611mg | 25% |
| Potassium | 161mg | 3% |
| Fiber | 3g | 12% |
| Sugar | 13g | 26% |
| Vitamin A | 633IU | 13% |
| Vitamin C | 11mg | 12% |
| Calcium | 118mg | 12% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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