Corn .... bread .... together? Heck yes.
But this isn't your typical cornbread. We're kicking it up with an extra dose of corn and buttery goodness for an instant fan favorite. Did I mention this can be ready in 45 minutes?
1/2 stick butter, melted
2 cans cream corn
1 box Jiffy mix
Preheat oven to 350 degrees. Spray a souffle or pyrex dish at least 3" deep (the bread will rise) with non-stick cooking spray.
In a large mixing bowl, add butter with the eggs and beat well with a whisk. Add cream corn and mix in with a spoon. Add Jiffy mix last and mix well with a spoon. Pour into dish (I usually use a corningware dish 9" across and 3" deep).
Bake in pre-heated oven for 40 minutes until golden brown on top. Cool for 10-15 minutes before serving. Spoon out and enjoy!