Some recipes earn their place at the table because they are fancy, and some earn it because they are simple, comforting, and tied to the kinds of meals that bring everyone into the kitchen before dinner is even ready. This old-fashioned shortcut bake is the kind of side dish busy families love, with pantry staples coming together in one skillet for something warm, golden, and cozy enough for Sunday supper, holiday meals, or an easy weeknight spread.
This goes especially well with chili, baked ham, roast chicken, barbecue, or a big pot of soup or beans. I also like serving it with a pat of butter while it is still warm, and if supper needs a little sweetness on the table, a drizzle of honey is always welcome alongside fresh fruit or a crisp green salad.
3-Ingredient Creamed Corn Cornbread
Servings: 8
Ingredients
2 boxes (8.5 oz each) Jiffy corn muffin mix
1 can (14.75 oz) cream-style corn
2 eggs
Directions
1. Preheat the oven to 375°F and lightly grease a cast iron skillet or medium baking dish.
2. Add the cream-style corn and eggs to the skillet, then pour in both boxes of corn muffin mix.
3. Stir everything together just until combined, making sure there are no dry pockets of mix left.
4. Smooth the top and bake for 25 to 30 minutes, or until the cornbread is golden and set in the center.
5. Let it cool for 5 to 10 minutes before slicing and serving warm.
Variations & Tips
For a sweeter pan: If your family likes a sweeter cornbread, serve each slice with honey or softened butter stirred with a little honey. That way the base recipe stays simple, and everyone can dress up their own piece at the table.
For easy mixing: You can mix everything in a bowl first and then pour it into the greased skillet if that is easier for you. This is a nice option if you are baking with kids and want a little more room for stirring without spilling.
For doneness: Since oven times can vary, check that the center looks set and the top is nicely golden. A toothpick inserted near the center should come out with moist crumbs, not wet batter.
For holiday meals: This recipe doubles nicely for a larger casserole dish when you are feeding a crowd. It fits right in with ham, turkey, and all those big family sides that call for something warm and comforting on the plate.