My mother-in-law makes deluxe cornbread on special occasions, and the other night when I had white chicken chili stewing in the slow cooker, I HAD TO HAVE IT RIGHT THEN. I didn’t have her recipe (I do now) so I looked it up on the internet (like everything else) and found an easy deluxe cornbread recipe on the “For dummies” site. The aptly named site does have a very simple and delicious deluxe cornbread recipe, which I adapted slightly for this version after my mother turned her nose up at canned corn, claiming she only likes corn on the cob. This picky statement surprised me since she’s usually not particular at all, but I omitted the extra can of corn and the cheese.
Ingredients, which I mixed together in our Kitchenaid mixer:
- Box of Jiffy cornbread (the real reason this recipe sold me)
- 1 can of creamed corn
- 2 large eggs
- 1/4 cup melted butter
- 1 cup sour cream
My 4-year old sous chef enjoyed helping, although he still wants to “crack the eggs!!” which I feel like is a lesson that should take place in about a decade. I baked it about 40 minutes at 350 and it was still a little doughy on the inside – which made it more like a casserole and was delicious. I’m sure it would dry out a little if you baked it longer.