Ultimate Cornbread
Course: SidesCuisine: AmericanDifficulty: EasyServings
8
servingsPrep time
15
minutesCooking time
16
minutesThis “boxed to bougie” recipe is a favorite amongst my friends, especially when paired with chili. Any of these additions/substitutions are optional, but all together they make something truly elevated and special.
Ingredients
1 pkg. Jiffy Corn Bread Mix
1 egg
1/3 cup low-fat buttermilk
1 medium shallot, minced
1/3 cup corn kernels
2 Tbs. Unsalted Butter
1/4 tsp chilli flakes
1 Tbsp. Sour Cream
1 Tbsp. Honey
1 cup grated cheese*
Directions
- Over medium heat, sauté shallot in butter for a few minutes until softened. Season with salt and chili flake. Add corn kernels and cook 1-3 minutes until corn has absorbed some of the butter and softened. If using fresh corn this will take a bit longer. Cool to room temperature and set aside.
- Mix Corn Bread Mix, egg and buttermilk until well combined. Add cooled corn and shallot mixture, sour cream, honey, and 2/3 cup grated cheese. Mix well and set aside to rest for 5 minutes.
- Prepare 8 x 8 cake pan with parchment paper and cooking spray. Spoon mixture into pan and spread evenly. Top with remaining 1/3 cup cheese.
- Bake in a preheated 400 degree oven for 15-20 minutes. Keep an eye on the bake to make sure the top doesn’t brown too quickly. Remove when a toothpick comes out clean. Cool completely before slicing and serving.
Leave a Reply