My dad was smoking a brisket and some ribs for dinner one night, and I made sides. I made this cornbread and some apple slaw. My friend max has been making cornbread with creamed corn in it for years at shrimp boils. This cornbread is moist and flavorful. I typically don't have buttermilk on hand at home, but it can be substituted by mixing 1 tablespoon of white vinegar and 1 cup of milk together and letting it stand for about 5 minutes.
Ingredients:
2 boxes (8.5 oz each) Jiffy corn muffin mix
1 can (14.75 oz) creamed corn
2 eggs
1 cup buttermilk
1/2 cup (1 stick) butter, melted
Preparation:
1. Preheat oven to 425 degrees. Grease a 13x9 pan or a 12 inch cast iron skillet. If using a cast iron skillet, preheat in the oven. A 13x9 pan does not to be preheated.
2. Mix cornbread mix, creamed corn, eggs, buttermilk, and melted butter together in a bowl.
3. Bake for 20-25 minutes, until browning on top. Serve warm with honey butter.
Ingredients:
2 boxes (8.5 oz each) Jiffy corn muffin mix
1 can (14.75 oz) creamed corn
2 eggs
1 cup buttermilk
1/2 cup (1 stick) butter, melted
Preparation:
1. Preheat oven to 425 degrees. Grease a 13x9 pan or a 12 inch cast iron skillet. If using a cast iron skillet, preheat in the oven. A 13x9 pan does not to be preheated.
2. Mix cornbread mix, creamed corn, eggs, buttermilk, and melted butter together in a bowl.
3. Bake for 20-25 minutes, until browning on top. Serve warm with honey butter.