Loaded Jiffy Cornbread
Love cornbread? Turn your side dish into something exciting with Loaded Jiffy Cornbread. Packed with cheese, bacon, corn, sour cream, and more, this moist cornbread is easy and quick to make!
Servings: 9
Calories: 270kcal
Ingredients
- 2 boxes Jiffy Corn Muffin Mix
- 2 eggs
- ⅔ cup milk
- 1 cup sour cream
- ½ cup vegetable oil
- 1 cup sharp cheddar cheese shredded
- ½ cup bacon cooked and crumbled
- 1 tablespoon chives chopped
- 14 ounce can of whole kernel corn drained
Instructions
- Preheat the oven to 400 degrees and grease a 9x9-inch baking dish.
- Add everything to a large mixing bowl and mix well.
- Pour the Jiffy ingredients into the baking dish and bake for 30 minutes or until a cake tester comes out clean. The top will be golden brown.
Video
Notes
You can use Greek yogurt if you don't like sour cream.
If the cornbread is not done cooking in the center, but the top is getting brown, place a piece of aluminum foil over the top until finished baking.
Optional ingredients: jalapeños, Monterey Jack Cheese, or green chiles. These will add some spice to the side dish.
Nutrition
Serving: 1 | Calories: 270kcal | Carbohydrates: 8g | Protein: 5g | Fat: 24g | Saturated Fat: 7g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 62mg | Sodium: 188mg | Potassium: 151mg | Fiber: 0.01g | Sugar: 2g | Vitamin A: 261IU | Vitamin C: 1mg | Calcium: 55mg | Iron: 0.3mg