Appalachian Sweet Corn Bread

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There are two kinds of this Appalachian staple - a cake-style cornbread and a less-sweet variety. This is the sweeter cake type of cornbread, which we enjoyed with soup beans and kill't lettuce for a traditional Appalachian meal.

Prep Time: 10 min

Cook time: ~ 30 min

Yield: ~ 8 servings (10-inch skillet)

Ingredients

• 2 boxes Jiffy cornbread mix, or you can make this yourself (see recipe in notes below)

• 1 can creamed corn

• 2 eggs

• 2 tbsp sugar

• 16-oz container sour cream

• 100g butter

  
  

Directions

1. Preheat oven to 425F.

2. Combine cornbread mix, creamed corn, eggs, sugar and sour cream in a medium bowl until well mixed.

3. Melt butter in a 10-inch cast iron skillet over high heat. When the butter is melted and bubbly, add the batter and spread evenly.

4. Bake in a 425F oven until golden brown on top (about 30 mins).

   
   

Notes:

If you cannot get your hands on Jiffy cornbread mix, here is a recipe to make it yourself (very easy!). This recipe is the equivalent of ONE BOX of Jiffy cornbread mix. For the above cornbread recipe, you'll need to DOUBLE it.

Mix together:

• 2/3 cup flour

• 1/3 cup cornmeal

• 3 tbsp sugar

• 1 tbsp baking powder

This amazing recipe was provided by Amy Clark. The Jiffy cornbread mix recipe is from savouryexperiments.com