Enjoy this classic twist on a Midwestern style cornbread adapted for the Challenger Bread Pan. Like many recipes for cornbread, this one starts with an American classic: Jiffy Cornbread Mix. This easy quick bread with only a few ingredients, comes together very fast and is simple enough to involve even the littlest children in the preparation. Try this as a side dish at your Thanksgiving table or for any special Sunday dinner.
1 8.5 ounce can cream style sweet corn
1 14.75 ounce can sweet corn
12 ounces sour cream
¾ cup whole milk
¾ teaspoon salt
3 teaspoon sugar
1 and ½ sticks unsalted butter
3 eggs, mixed
1 and ½ boxes of Jiffy Corn Muffin Mix (about 13 ounces)
Shredded cheddar cheese, optional
Position oven rack in middle of oven. Preheat oven to 350°F. Add 2 tablespoons of butter to the bottom half of your Challenger Bread Pan and melt in oven for about 5 minutes. Remove pan, swirl melted butter around bottom and sides of pan, put aside and let cool. Melt the remaining butter in a small saucepan and let cool.
Completely drain the can of sweet corn and place corn in a large mixing bowl. Add the cream style corn, remaining melted butter (cooled to about 8 ounces), sour cream, eggs, and milk. Whisk together until well blended.
Next, add sugar, salt and Jiffy Corn Muffin Mix. Using a spatula, mix all ingredients until completely incorporated. Do not over mix.
Pour batter into the buttered Challenger Bread Pan. Do overfill the pan, leave about a ¼” margin for the casserole to rise.
Bake in preheated oven for about 50-55 minutes or until casserole is completely set. Rotate half way through baking.
Growing up in a traditional Italian home, Josephine Blake was taught the value of a home cooked meal at a very early age. Food played a central role in her childhood and was always a topic of conversation in her close knit family—so many stories about different recipes, where they came from, who cooked them better or different, and when or why you should cook a particular dish. As a recipe developer, Josephine incorporates her lifelong quest for the freshest ingredients with her love of sharing healthy meals with family and friends.
Sometimes I add shredded cheddar cheese to the mixture and on top of the casserole before baking. It’s delicious with or without the cheese.