Looking for a quick and easy cornbread recipe that you can whip up in minutes? Look no further than this 2 ingredient cornbread recipe that uses creamed corn to create a moist and flavorful bread. Whether you’re a beginner cook or an experienced home chef, these recipes are sure to please. Let’s get started!
Recipe 1: Simple 2 Ingredient Cornbread
Ingredients:
- 1 box of Jiffy Corn Muffin Mix
- 1 can of creamed corn (14.75 ounces)
Instructions:
- Preheat your oven to 375°F (190°C) and lightly grease an 8×8 inch baking dish.
- In a large mixing bowl, combine the Jiffy Corn Muffin Mix and the creamed corn. Mix well until the batter is smooth.
- Pour the batter into the prepared baking dish and bake for 25-30 minutes, or until the cornbread is golden brown and a toothpick comes out clean.
- Remove from the oven and let cool for a few minutes. Slice and serve warm.
Nutritional Information:
Serving Size: 1 slice
- Calories: 180
- Total Fat: 7g
- Saturated Fat: 2.5g
- Cholesterol: 35mg
- Sodium: 360mg
- Total Carbohydrates: 27g
- Dietary Fiber: 1g
- Sugars: 10g
- Protein: 3g
Cooking Time:
25-30 minutes
Equipment:
- 8×8 inch baking dish
- Large mixing bowl
- Spatula
Serving Suggestions:
This cornbread goes great with chili, soups, stews, or on its own as a snack or side dish.
Variations:
You can add in other ingredients to customize this recipe to your liking, such as jalapenos, shredded cheese, or diced ham.
Substitutions:
You can use any brand of corn muffin mix and any type of creamed corn in this recipe. You can also substitute the creamed corn for regular canned corn or frozen corn kernels.
Storage:
Store leftover cornbread in an airtight container in the refrigerator for up to 3 days.
Tips:
- Make sure to mix the batter well to avoid any lumps.
- Don’t overbake the cornbread, as it can become dry.
- You can also make this recipe into muffins by lining a muffin tin with paper liners and baking for 15-20 minutes.
Frequently Asked Questions:
Q: Can I use fresh corn instead of canned corn?
A: Yes, you can use fresh corn kernels instead of canned corn. Just make sure to cook the corn first before mixing it into the batter.
Q: Can I use a different type of muffin mix?
A: Yes, you can use any type of corn muffin mix or even a different flavor muffin mix if you want to experiment with different flavors.
Recipe 2: Sweet 2 Ingredient Cornbread
Ingredients:
- 1 box of Jiffy Corn Muffin Mix
- 1 can of sweetened condensed milk (14 ounces)
Instructions:
- Preheat your oven to 375°F (190°C) and lightly grease an 8×8 inch baking dish.
- In a large mixing bowl, combine the Jiffy Corn Muffin Mix and the sweetened condensed milk. Mix well until the batter is smooth.
- Pour the batter into the prepared baking dish and bake for 25-30 minutes, or until the cornbread is golden brown and a toothpick comes out clean.
- Remove from the oven and let cool for a few minutes. Slice and serve warm.
Nutritional Information:
Serving Size: 1 slice
- Calories: 340
- Total Fat: 10g
- Saturated Fat: 6g
- Cholesterol: 45mg
- Sodium: 320mg
- Total Carbohydrates: 57g
- Dietary Fiber: 0g
- Sugars: 44g
- Protein: 6g
Cooking Time:
25-30 minutes
Equipment:
- 8×8 inch baking dish
- Large mixing bowl
- Spatula
Serving Suggestions:
This sweet cornbread is perfect for breakfast or as a dessert. Serve with butter and honey for an extra sweet treat.
Variations:
You can add in other ingredients to customize this recipe to your liking, such as cinnamon, nutmeg, or vanilla extract.
Substitutions:
You can use any brand of corn muffin mix and any type of sweetened condensed milk in this recipe. You can also substitute the sweetened condensed milk for regular milk or another type of sweetener.
Storage:
Store leftover cornbread in an airtight container in the refrigerator for up to 3 days.
Tips:
- Make sure to mix the batter well to avoid any lumps.
- This cornbread is quite sweet, so adjust the amount of sugar to your liking.
- You can also make this recipe into muffins by lining a muffin tin with paper liners and baking for 15-20 minutes.
Frequently Asked Questions:
Q: Can I use a different type of milk?
A: Yes, you can use any type of milk in this recipe, but it will affect the sweetness and texture of the cornbread.
Q: Can I use a different type of sweetener?
A: Yes, you can use any type of sweetener in this recipe, such as honey or maple syrup, but it will affect the sweetness and texture of the cornbread.
Personal Thoughts
Overall, I really enjoyed these 2 ingredient cornbread recipes. They were both simple, easy to make, and delicious. I especially liked the sweet cornbread, as it reminded me of a dessert. I would definitely make these recipes again and recommend them to anyone looking for a quick and easy cornbread recipe. Give them a try and let me know what you think!