Our chefs served up some to-die-for cornbread for our Pop-Up Lunch at The Culinary Center of Kansas City on Friday, and we also served it Friday night at Local Life. We had lots of requests for the recipe, so here it is.
Our recipe calls for making it in a half sheet pan, but go with how the spirit moves you… try it in an 8.5×11″ pan, or bake it in muffin tins, or make it in a cast iron skillet. However you make it, this family-friendly favorite is going to have them coming back for seconds. Enjoy!
- 2 boxes Jiffy Cornbread Mix
- 1 can creamed corn
- 3 large eggs
- ½ cup sour cream
- 1/8 cup sugar
- 2 cups cheese, your choice
- 1 cup scallions, cut on a bias
Preheat oven to 375 degrees. Grease a half sheet pan well.
Combine the cornbread mix, creamed corn, eggs, sour cream, sugar, cheese, and scallions in a mixing bowl. (Small lumps are okay.) Pour batter into prepared sheet pan and bake for 15 minutes or until knife inserted comes out clean. Serve warm.