Ingredients:

  • 17 oz Jiffy Corn Muffin Mix (two 8.5 oz boxes)
  • 1 cup (240g) full-fat sour cream
  • 1/2 cup (115g) unsalted butter, melted and cooled
  • 2 large eggs, room temperature
  • 14.75 oz cream-style corn (1 can)
  • 2 tbsp wildflower honey
  • 1/4 tsp sea salt

Instructions:

  1. Preheat your oven to 350°F. Place a 9x13 inch baking dish (or other desired pan) inside the oven while it preheats.
  2. In a large mixing bowl, whisk together the room temperature eggs, sour cream, melted butter, and honey until the mixture is smooth.
  3. Gently fold in the Jiffy Corn Muffin Mix and creamed corn with a silicone spatula. Mix only until the dry streaks disappear; small lumps are okay for a tender crumb.
  4. Pour the batter into your prepared pan, smoothing the top with your spatula.
  5. Bake for 25 minutes. The cornbread is done when the edges pull away from the pan and the top is golden brown. Internal temperature should reach 200°F.