Trust me when I tell you this is the best most delicious cornbread you will ever eat, hence the name Kick-ass Cornbread. Mind you, I’m not biased because it’s my own recipe but because when I make it for other’s this is the feed back I get. Let me tell you the story behind this cornbread, back when my two younger kids were babies 22 months apart to be exact, I was looking for an easy cornbread recipe.
My neighbor, Eva, an older lady the same one who taught me to knit, told me to buy the cornbread mix in the blue box and follow the directions so I did. I did as she instructed but felt like it was missing something. I have this weird thing with food, if I taste something I like I can almost always replicate it with my own little twist. OR if I make something and feel it’s missing a thing or two, I can usually figure out what that “thing” is after a few tries.
I remember making the cornbread 3 days in a row & on the 3rd day, I added a few ingredients that weren’t on the box and BAMMMMMM I had this recipe. I remember like it was yesterday because when I made the cornbread for the third day in a row my hubby wasn’t exactly thrilled to be eating it again. But he knows I get obsessed when trying to figure something out.
Below you will find my recipe for the Kick-ass Cornbread. I hope you love it as much as we do. Don’t forget to take a pic & tag me when you make it #heynayhey
- Cast iron pan
- 1/4 cup of butter
- 1 box of Jiffy Cornbread Mix
- 1/4 cup of Sugar
- 1 egg
- 1 cup of sour cream (8oz container)
- 1/3 cup of milk
- Preheat oven to 400 degrees
- Heat cast iron on stove top on low
- Add butter and melt on low
- While butter is melting, mix remainder of ingredients
- The pour batter into hot cast iron
- Move cast iron pan to oven
- Bake 20-25 minutes till cornbread is a golden brown