It is Chili Season and of course that means you have to have cornbread too!
Cornbread is one of those things that I love but it can be so dry. I am about to solve that problem for you...I had this cornbread several years ago when a friend made it and it has been my go to recipe ever since. It's so moist and soft and the kernels of corn are a nice addition!
Over the weekend my mom made her Baked Chili and my job was the cornbread. Most people don't bake their chili but it has the best flavor and gets nice and thick while you slow cook it in the oven all day. Of course it makes the house smell amazing too and that is an added benefit.
I think you will love this cornbread recipe! Every time I make it people ask for the recipe so I hope you have the same success with it.
Print Recipe HERE
You will need
1 Box Jiffy Corn Muffin Mix
½ Stick of melted butter
8 oz. Cream Style Corn
8 oz. Whole Kernel Corn, drained
8 oz. Sour Cream
A dash of salt and a little bit of sugar
• Gather your ingredients
• Mix everything in a large bowl until well combined (this is a photo of a doubled recipe)
• The batter will be nice and thick when you are done
• Pour into an 8x8 greased baking dish
• Bake at 350 degrees for 30 minutes or until set
**The orange splatters on the cornbread and dish are from the chili baking beside it
• Baked Chili fresh from the oven!
Serve the cornbread warm with some butter and a bowl of chili