Joann’s Classic Creamed Cornbread

Joann Ariola, Council District 32:
Glendale, Highland Park-Cypress Hills Cemeteries (North), Forest Hills, Ozone Park (North), Woodhaven, Ozone Park, Howard Beach-Lindenwood, Spring Creek Park, Rockaway Beach-Arverne-Edgemere, Breezy Point-Belle Harbor-Rockaway Park-Broad Channel, Forest Park, Jamaica Bay (East), Jacob Riis Park-Fort Tilden-Breezy Point Tip

This recipe has been a Thanksgiving staple in my family for years. Simple, filling, and absolutely delicious, it is always a hit and I look forward to making it year after year.

 
 

Ingredients

  • 1x8.5oz Jiffy Cornbread muffin mix

  • 1 Can Creamed Corn 14.75oz

  • 2 eggs

  • 1/8 Cup milk

  • 1/4 Cup oil

Directions

  • Preheat the oven to 350 degrees Fahrenheit and grease an 8x8 baking dish with cooking spray or butter.

  • Pour cornbread muffin mix into a mixing bowl.

  • Add eggs, milk, oil, and a can of creamed corn. Mix well.

  • Bake for 20-30 minutes or until the top is golden brown and starts to crack. If you live at a higher elevation the bake time will be more like 40-50 minutes.

  • Serve with whipped honey butter or hot honey butter.

  • Enjoy!

 

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