5.0 from 3 votes
Moist Jiffy Cornbread with Pimento Cheese
The ultimate moist cornbread recipe starts with Jiffy mix, creamed corn, sharp cheddar cheese, and diced pimentos!
Prep Time
10 mins
Cook Time
10 mins
Total Time
1 hr
Servings: 12 slices
Calories: 349 kcal
Course:
Side Dish , Bread
Cuisine:
American
Ingredients
- 3 large eggs, at room temperature
- 1 cup (8 ounces) sour cream, at room temperature
- ¼ cup vegetable oil
- 2 tablespoons honey
- 2 (8.5 ounce) boxes Jiffy corn muffin mix
- 1 (14.75 ounce) can creamed corn, not drained
- ½ teaspoon salt
- ⅛ teaspoon garlic powder
- 1 cup grated sharp cheddar cheese
- 1 (4 ounce) jar diced pimentos, drained and patted dry
- 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.
Cup of Yum
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
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
Monounsaturated Fat
6g
Trans Fat
0.1g
Cholesterol
71mg
(24%)
Sodium
611mg
(25%)
Potassium
161mg
(5%)
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
% 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.