My Mother'S Cornbread Recipe
A rich and moist cornbread with creamy, buttery flavor, perfect as a comforting side dish for family dinners or holiday gatherings, with a slightly sweet and savory taste.
Ingredients
Instructions
- Mix together the Jiffy cornbread mix, creamed corn, sour cream, eggs, and a pinch of salt; beat until smooth.
- Pour the batter into a large (12 x 14-inch) baking pan that has been greased or coated with cooking oil.
- Bake in a preheated oven at 350°F (175°C) for approximately 30 minutes, or until the top is golden brown.
- Remove from oven, butter the top of the cornbread, and let it cool slightly.
- Cut into squares and serve warm — it's almost like dessert!
Tips & Substitutions
For a slightly sweeter cornbread, consider adding a tablespoon of sugar to the batter. If you don't have Jiffy mix, you can substitute with homemade cornbread mix using cornmeal, flour, baking powder, and salt. Enhance the texture by adding shredded cheese or diced jalapeños if desired. Serve with a drizzle of honey for an extra touch, similar to how you might enjoy Aunt Hilda's Brown Sugar Pound Cake.
Serving Suggestions
This cornbread pairs beautifully with chili, barbecue, or any hearty soup. For a delightful twist, serve with a side of creamy coleslaw or a fresh garden salad. You can also enjoy it as a sweet treat, perhaps with a scoop of vanilla ice cream, reminiscent of a Peach Or Fruit Cobbler Or Pudding. It's versatile enough to be enjoyed any time of the day.
Storage & Reheating
Store leftover cornbread in an airtight container at room temperature for up to two days. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to a week. To reheat, place slices in a microwave for 15-20 seconds or warm in the oven at 350°F (175°C) for about 10 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of My Mother'S Cornbread Recipe contains roughly 528 calories, with 3g protein, 33g carbohydrates, and 44g fat. Note that it is relatively high in sodium, at 821mg per serving (36% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of cornmeal instead of Jiffy cornbread mix?
Yes, you can make your own cornbread mix using 1 cup of cornmeal, 1 cup of all-purpose flour, 1 tablespoon of baking powder, and a pinch of salt. Combine these dry ingredients with the other wet ingredients in the same proportions for a homemade alternative.
How can I make this recipe healthier?
To make it healthier, consider replacing half of the sour cream with Greek yogurt. You can also use olive oil instead of cooking oil and reduce the number of eggs to three. Adding whole grain flour instead of all-purpose flour is another option for a more nutritious version.
What can I add to enhance the flavor of the cornbread?
Consider mixing in some shredded cheese, chopped green onions, or diced bell peppers for added flavor and texture. Fresh herbs like cilantro or parsley can also elevate the taste. These additions can make your cornbread even more delicious and customizable.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).