Challenger Cornbread

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.

 

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Cornbread, Cornbread Casserole made with Jiffy Cornbread

Challenger Cornbread

  • Author: Josephine Blake

Scale

Ingredients

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


Instructions

Prep

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.

Pic of prep ingredients for cornbread, eggs, milk, sourcream, jiffy cornbread mix, green giant can of creamed sweet corn

Mix

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.

Corn bread in the cast iron challenger bread pan cooking in the oven

Bake

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.

Finished corn brad

 

 

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.


Notes

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.