Corn Fed Cornbread

I’ve made my cornbread a million different ways.  This way is my favorite.

Corn Fed Cornbread

3 tbsp. left over bacon grease

2 (8.5 oz.) boxes Jiffy corn muffin mix

1 (14.5 oz.) can whole kernel sweet corn, drained

4 tbsp. sugar

2/3 c. milk

2 eggs

Throw the bacon grease in a cast iron skillet (if it’s not already in there<==you may have to be from the South to know what this means).  Place skillet in the oven and preheat to 400 degrees.  Mix all of the other ingredients in a bowl until smooth and let sit at room temp for 10 minutes.

  Throw the cornbread mixture into the heated skillet and bake for 15-20 minutes. 

The top isn’t golden because I used a 4″ deep cast iron stock pot.  If you want it beautifully golden, use a 2″ tall cast iron skillet.  Do the toothpick test to see if it’s done.

Flip cornbread over onto a cutting board, cut, serve.

Ducky couldn’t wait to eat it.

I served this with Crock Pot Beef Tips and Rice.

It also went great with read beans and rice.

A decent red beans and rice recipe is on the back of this box.  Anybody got a good red beans and rice recipe I can have?

Printable Recipe:

Corn Fed Cornbread

One comment

  1. Pingback: Crock Pot Beef Tips and Gravy « Very Bad Hair

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