This is one of my favorite recipes ever, Kristi’s Cornbake. I haven’t actually made it for quite a few years, though. Because after I was introduced to it after attending a family gathering at my sister’s in-laws’…well, I made it for every other meal thereafter…and completely burnt out on it.
But my craving came back with all the perfectly beautiful sweet corn available lately, and I decided to incorporate those fresh kernels into this super easy cornbake, swapping out the recipe’s specified can of whole kernel corn.
This dish is a great alternative to cornbread, and I like to alternate between it and our favorite honey cornbread muffins. You might have seen a version of this cornbake recipe before, as it’s a popular one. A box of Jiffy corn muffin mix makes up the base of this creamy dish.
Kristi, the amazing cook who first introduced this dish to me, puts her spin on it with a little kick of fresh jalapeno. With peppers either chopped up and incorporated into the batter, or sliced and placed on top of the cornbake…it’s a fun and delicious riff.
I’ve also played around with the recipe over the years, and alter it to fit what’s on the current menu. It’s a very forgiving recipe. If you like sweet cornbread, add some honey to the batter. And if you like an even sweeter treat, drizzle a bit of honey over the top of your serving (this actually makes a great dessert with a scoop of ice cream!). A sprinkle of coarse salt right before eating lends the perfect contrast to the sweetness.
This cornbake has been the coveted dish of many potlucks and family gatherings, and deserves a special invitation to any party serving grilled meat slathered in bbq sauce. I’m already planning a meal for next week when my parents are visiting to attend the Minnesota State Fair with us…there will be our favorite grilled bbq ribs from my friend Stephanie of fresh tart, a fresh batch of Mom’s sweet refrigerator dill pickles, and a hot skillet of Kristi’s Cornbake. A most excellent way to celebrate these last days of summer.
This cornbake has been the coveted dish of many potlucks and family gatherings, and deserves a special invitation to any party.
- 1 box (8.5 oz.) Jiffy Corn Muffin Mix
- 1 tsp. kosher salt, plus more for sprinkling over top before eating
- 2 c. cooked sweet corn kernels cut from the cob (or one 14 oz. can whole kernel corn, drained)
- 1 can (14 oz.) cream corn
- 1/2 c. butter, melted
- 1 c. sour cream
- 1 large egg, slightly beaten
1/4 c. honey, optional, if you like sweeter cornbread (I vary this quantity or completely omit, depending on my mood!)
- chopped or sliced jalapeno pepper, optional
- Preheat oven to 375° F. Spray a 10'' cast iron skillet with cooking spray and set aside. You could also use a 9''x12'' baking dish, or something of similar size. Stoneware works well.
- In a medium bowl, stir together the corn muffin mix, salt, both corns, butter, sour cream, egg, and honey. Pour into prepared skillet. Bake for 45 minutes, or until set and golden brown. Serve hot with a little sprinkle of coarse salt over the top.
- If you like a little heat to your cornbread, add some chopped jalapenos to the batter or add jalapeno slices to the top of the batter once it has been poured into the skillet.
- And if you like even more sweetness, drizzle a bit of honey over your serving and finish with a little sprinkle of coarse salt. A scoop of ice cream makes this a delicious dessert!
Adapted from Kristi Pickert’s recipe box, a recipe she got from her mom who got it from a co-worker. Whew! Dontcha just love the shared recipe trail?! :)
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 255Total Fat: 19gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 73mgSodium: 466mgCarbohydrates: 19gFiber: 2gSugar: 6gProtein: 4g
Nutrition information is automatically calculated by Nutritionix. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.
Hi Brenda! Wondered if you know what I could use in place of the Jiffy mix. I don’t use it because of the ingredients. Thanks!!
Hi Sandy, nice to hear from you! Sorry, but I’ve only made this with the Jiffy mix. Hope you’ve had a great summer! :)
This looks delicious! Next time I’m baking mine in my skillet ; )
This is one of my favorite things to make when we’re having chili. Love the pictures of it on the cast iron pan!
We call it Yankton Corn in my house, because my sister-in-law first encountered the dish when she was living in Yankton SD. I love using different cheeses, etc, to change things up. So glad you posted this, I haven’t thought about it in a little while.
Nice to hear from you, Kelly. It sounds like I need to try this with cheese! :)
I’ve actually been craving cornbread and have been meaning to test a few recipes, but somehow keep forgetting, so thank you for the reminder!
Love this recipe. I make something similar when we go vintage trailer glampin. Everyone loves it and its so easy to make. I like your version…it looks delish!
What a great recipe… I LOVE cornbread and cant wait to make this!
Cornbread is one of my all time favorites and I also love fresh grilled or steamed corn! I’ve never put fresh corn in my own cornbread and this sounds wonderful. Great recipe and I’m eager to try it!
My oldest son loves corn bread, and I never get it right. I actually have perfecting cornbread on my list of things to do! This one looks amazing.
Hi Sheila! If you like your cornbread moist and sweet, I have a great cornbread muffin recipe on my site – people usually ask for the recipe whenever I serve it.
Thanks for linking up this week Brenda! I’ve featured your post in my wrap up! http://tidymom.net/2012/12-creative-ideas/ Have a great rest of the weekend!
I’m going to need mine with zucchini and cheese! On my to make list!!!
Hi Callye! So I’m curious how you’d add the zucchini…shredded, chopped??
Depends on my mood, lol. This kind of reminds me of the squash casserole they used to have at Boston market. I may end up cooking my own birthday dinner over this!
Oh yummy yummy cornbread. I love adding honey to cornbread recipes. It gives it a nice sweetness that’s not too sweet and it’s just yum!
This one is creamy and silky and delicious, too…love that you eat it with fork/spoon! Hope you give it a try, Becca!
One of my FAVORITE recipes! I sometimes substitute plain greek yogurt for the sour cream and then I add some shredded cheddar cheese on top and also mixed in. Yummmm! This is always “my dish to pass” at holidays.
I’ll have to give the yogurt a try. And definitely the cheese!! Thanks, Angie!
How delicious, I love the jalapeno idea!
Thanks, Laura! Yes, the jalapenos are sure fun, just not as kid friendly. Sometimes I slice the peppers and put on top of half the dish.
Thank you! :)
These sound unreal! Love this idea!
‘Tis, Katrina!! :)
YUMMY! Looks great! :-)
Thanks, Donna. Hope you give it a try!
My mom use to make something a lot like this! I have been wanting the recipe, but she can’t find it! Totally going to try this!!
Yay! Hope you like it, Jessica!
as much as I love corn, can you believe I don’t care for cornbread! lol…….but this looks like a recipe that I need to try! Thanks Brenda!
I’d love to know what you think of this, because I know a number of people who don’t like cornbread…and they really like this dish! Cream corn lovers especially like it.