For better or worse, Sandra Lee would be proud: Creamed Corn Bread

A few weeks ago I had lunch with my dad at Highland Grill. I ordered a salad, and when it came, was surprised to see an enormous chunk of cornbread on the side.

Although this blog probably doesn’t give you any indication of it, I generally try to watch what I eat — which means unless I’ve made the bread (and therefore need to sample it for… quality control. Sure, we’ll call it quality control.), I try not to eat it when I go out. I didn’t lose all this weight to gain it back by eating inferior bread!

But I’m a sucker for cornbread, so I broke off a small piece. And then another small piece. And since the flavors perplexed me so, a third bite was taken. Our waitress came to check on us. “Is there creamed corn in this bread?” “Yup, and pepperjack cheese too, the kitchen tells me.”

Oh man.

So, one enormous chunk of Highland Grill’s cornbread later, I figured I had better learn to make a batch that could compete with theirs, otherwise I’d be in trouble. The recipe is still being tweaked, but this is where it is right now, and it’s great. Moist, crumby, tons of flavor, and super easy to make. I try to make homemade baked goods from scratch, but sometimes the boxed stuff is too good and too simple to ignore. I have a great scratch cornbread recipe from my mom that I’m sure I’ll try modifying in the future, but I had a box of Jiffy on hand, so I used it as my base. Give it a shot and let me know what you think if you make it. I particularly think it would benefit from a little heat and some nutmeg. Maybe some maple syrup too (the secret ingredient in my mom’s recipe).

Creamed Corn Bread
Inspired by Highland Grill, St. Paul, MN
Ingredients:
One box Jiffy corn bread mix
2 eggs
1 C creamed corn
1 C shredded cheese (I used fat-free mozzarella because it’s what I had on hand, but also to lower the overall fat and calories.)

Directions:

  1. Preheat oven to 350 degrees.
  2. Mix all the ingredients together until they are just combined (don’t overmix!). Let rest for a few minutes.
  3. While the batter is resting, grease and flour a pan (I used a springform, but an 8×8 or round cake pan would also be fine). Flouring probably isn’t necessary, but I could tell that it helped.
  4. Bake for 20 minutes. Edges should be golden-brown and a toothpick should come out clean from the center.

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