When I was growing up my mom’s mother (MawMaw to me) lived with us until she passed away when I was 15.
She was almost like a mom to me during my preschool and school years when my own mom went back to work to help provide for us.
MawMaw was the one who made sure I had a snack in the afternoons and got my energy out before dinner!
She saw to it that I studied and also made me practice the piano.
I’m sorry, MawMaw, for all that talking back and complaining. I have five kids now. You can stop talking to God about paybacks now.
Anybody feel me on that one?
But the one thing she didn’t do was teach me how to cook!
I left home for college knowing how to brown a hamburger patty and make a grilled cheese sandwich.
That was it.
Real food for real life.
Even all those many, MANY, years ago I knew that once I had kids of my own I was gonna make sure they knew more than I did.
Whether they liked it or not.
‘Cause I can pray for paybacks just like I’m sure my MawMaw did. (Just ask my daughter Rachel. ~grin~)
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Enter my favorite Jiffy Corn Bread with Creamed Corn recipe.
Easy. Delicious. Perfect to teach the kids.
Even though I’m a southern gal I’ve never been much of a corn bread gal. I find that it’s usually too dry for me.
But since I AM Southern and us Southerners love our corn bread I hunted to find the truly “best” recipe!
Everybody I know has their “best and easiest” cornbread recipe. Just go to any church potluck to see what I mean!
But they’re wrong.
Mine is the best. The end.
The selling point for this recipe? There are only six ingredients and one bowl needed (plus one to beat the eggs).
I loved teaching my kids how to bake this recipe at an early age so they can be helpful in the kitchen and aren’t afraid to cook when they’re on their own like I was.
This recipe is perfection. A win for all of us!
I love that the Jiffy Corn Bread is moist instead of dry and crumbly.
And if you bake it in a 10″ cast iron skillet? Oh.my.goodness. It is divine!
Sometimes I’ll serve it with my Slow Cooker Tomato Basil Soup
or my slow cooker favorite Taco Soup
or even my White Chicken Chili.
Can you tell I love me some slow cooker recipes?
This Jiffy Corn Bread also makes a terrific side dish to take to a potluck or picnic. Perfect match for any season of the year!
Your family will thank you. ~smile~
***If you read through the comments below you’ll find tons of good ideas for ways to adapt this recipe.
- 2 boxes Jiffy corn muffin mix
- 1 cup sour cream
- 3 eggs, beaten
- ½ cup melted butter or margarine
- 1 tsp. salt
- 16 oz. can creamed corn
- Mix all ingredients together and pour into greased 9x13 baking dish.
- Bake at 375 degrees for 35 minutes or until lightly brown.