Super Moist Cornbread

Lori, a good friend of mine who lives down the street, gave me this recipe.  She made it for a potluck luncheon that I hosted once, and I thought it was so amazing!  I honestly do not like dry, crumbly cornbread, and this was super moist!  I asked her how she made it, and I was (and you will be) so surprised at how easy it was to make.  It only consists of 3 ingredients!  What?!  If you tasted it, you'd be surprised too, it's that good!  Seriously, if you think you don't like cornbread, this recipe will change your mind.  Try it!  I rate this a 4.

It's easy enough, just try it!

Ok, here was the BIG shocker for me!  You use "Jiffy" corn muffin mix!  If you've ever used these (unless you know some trick I don't) they come out so dry and crumbly.  But, stick w/ me...

You add in a can of Sweet Creamed Corn and a stick of melted butter!  And that's it!

Mix it all together, make sure there isn't any dry clumps left.

Spray your pan w/ Pam, make sure to get sides too. I doubled my recipe b/c we had a few of my husband family members over last night for chili and cornbread (FYI, there wasn't a crumb left).  You would spread it in a 9 in square baking dish (or something close in size).

Bake for 25 min. on 425.

I let cool for about 5-10 minutes and then I flipped the pan so the cornbread came out, upside down.

This way I could cut it easier, and easier to serve.

And there ya go!  Don't they just look so much better!?  My boys loved them, they thought it was cake.

Super Moist Cornbread

Ingredients:

1 Box Jiffy Corn Muffin Mix

1 Can Sweet Creamed Corn

1 Stick Melted Butter

1 T Sugar (optional, I didn't, it's sweet enough I think)

Preheat oven to 425.  Mix all ingredients together in a bowl.  Spray 9 in. square baking dish w/ nonstick spray.  Spread cornbread mixture evenly in the baking dish.  Bake for 25 minutes.  Let sit for 5 minutes to cool.  Enjoy!