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Three-Ingredient Cornbread
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- #2093
Limited on time and ingredients? No worries, this quick-made bread only requires three ingredients yet yields a delicious cornbread that'd make any southerner proud.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
2 reviews
ingredients
8 ounces Jiffy corn muffin mix
1 can (8 ounce size) creamed corn
1/4 cup milk
directions
Preheat the oven to 400 degrees F. Grease an 8x8-inch baking dish.
Combine the muffin mix, creamed corn, and milk. Mix until just barely incorporated (do not overmix!). Transfer to the prepared baking dish.
Place the baking dish in the oven and bake at 400 degrees F for 20 minutes or until done.
Remove the cornbread from the oven and let cool a bit before slicing into squares and serving.
recipe tips
For a sweeter cornbread, add a tablespoon or two of honey or sugar to the batter.
Different types of milk, like buttermilk, can add a tangy flavor to the cornbread.
If you prefer a more traditional texture, try adding a small amount of beaten egg to the mix to bind the ingredients more firmly.
Sprinkling the top of the batter with a bit of sugar before baking can create a delightful crust.
Rotate the baking dish halfway through the cooking time if your oven has hot spots.
Serve the cornbread with honey butter or a drizzle of maple syrup.
Allowing the batter to rest for a few minutes before baking can result in a slightly risen, fluffier cornbread.
To add some texture to the cornbread, fold in some fresh or frozen corn kernels to the batter before baking.
common recipe questions
Can I use a different brand of corn muffin mix?
Yes, you can use any brand of corn muffin mix you have on hand or prefer. The recipe should work similarly with other brands, though there may be slight variations in taste and texture. Make sure to adjust for any package size difference.
Can I add anything else to the mix for more flavor?
Try adding shredded cheese, chopped jalapenos, green onions, or cooked bacon to the batter. Just be mindful that adding too many extras could require a slight adjustment in baking time.
What can I do if I don't have an 8x8-inch baking dish?
If you don't have an 8x8-inch baking dish, you can use a similar sized pan, such as a 9x9-inch pan, or individual muffin cups for cornbread muffins. Adjust the baking time accordingly, as a different sized pan or muffin cups may bake faster or slower.
How can I tell when the cornbread is done?
The cornbread is done when it has a golden brown top and a toothpick inserted into the center comes out clean or with a few moist crumbs. The edges should also start to pull away slightly from the sides of the pan.
Can this cornbread be made in advance?
Yes, this cornbread can be made in advance. Allow it to cool completely, then cover it tightly with plastic wrap or aluminum foil. It can be stored at room temperature for up to 1-2 days or refrigerated for longer storage.
How should I store leftover cornbread?
Store leftover cornbread in an airtight container at room temperature for up to 2 days or refrigerate it for up to a week. You can also freeze it for up to 3 months, tightly wrapped.
Is there a way to make the cornbread more moist?
The creamed corn in this recipe already adds moisture, but for an even moister cornbread, you could slightly increase the amount of milk or add a small amount of sour cream or plain yogurt to the batter.
Can I bake this cornbread in a cast iron skillet?
Yes, baking cornbread in a preheated cast iron skillet can give it a wonderfully crispy crust. Just make sure to grease the skillet well and possibly preheat it in the oven before adding the batter.
tools needed
8x8-inch Baking Dish: Don't be fooled by its small size, this dish is yields just the right thickness for the cornbread mixture. Greasing the dish prevents the cornbread from sticking.
Mixing Bowl: You'll need a bowl to combine the Jiffy corn muffin mix, creamed corn, and milk together. Make sure to not overmix the batter, as this can result in a tough final product.
Measuring Cup: To accurately measure out the 1/4 cup of milk needed for the cornbread mixture.
Spatula: Use a spatula to scrape every last bit of the cornbread mixture into the greased baking dish.
Cooling Rack: Allow the cornbread to cool slightly after baking before slicing into squares and serving. Placing it on a cooling rack can prevent the bottom from getting soggy.
Knife: You'll need a knife to cut the cornbread into squares once it has cooled a bit.
what goes with it?
Chili: The hearty and spicy flavors of chili will be enhanced by the subtle sweetness and crumbly texture of the cornbread. The combination is a classic duo that never fails.
Honey Butter: Slather a slice of warm cornbread with honey butter for a sweet and savory treat. The richness of the butter complements the cornbread's simple yet delicious flavors.
Fried Chicken: The crispy and juicy fried chicken will pair perfectly with the moist and slightly sweet cornbread.
nutrition data
193 calories, 4 grams fat, 35 grams carbohydrates, 3 grams protein per serving.
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reviews & comments
November 23, 2021
Made as directed. It's a good, dense cornbread like I like. Don't care for the fluffy cakey kind. Felt like maybe it could use some seasonings though if served on its own. Maybe just salt. We used it with chili so it absorbed a lot of the chili flavors.
September 12, 2021
I didn't have an 8 oz can of creamed corn only a 15 oz, so I doubled the recipe but it didn't rise much. I think it lacks 2 eggs,8 oz of sour cream and only an 8 oz can of creamed corn according to another recipe site. Ir's edible but not as tasty.
We don't recommend doubling this recipe. Just use half a can of creamed corn if you only have the larger size. Not all baking recipes double easily, unfortunately.