The perfect crumbly mixture of salty and sweet, this cornbread is knock-your-socks-off amazing in both ease and flavor!
There are just some classic dynamic duos, perfect pairs that have stood the test of time, you know? Mickey and Minnie, Kurt Russell & Goldie Hawn, peanut butter & jelly, and… chili and cornbread.
Even though this is a post about cornbread, speaking of chili… I made a white chicken chili this past weekend in my slow cooker, and when I started preheating the oven and getting a mixing bowl out, Jeff, aghast, asked “what are you doing now?!”
You see, when I said I was making a white chicken chili for lunch, he thought I meant I was just making white chicken chili, not connecting that obviously you can’t have just chili. What a silly man he is! He was mistaken in thinking that you could have only one half of an amazing pair. The cornbread part of the equation was implied. It’s the implied cornbread clause. Doesn’t everyone know about that? 🤣
The thing about cornbread is that I really can’t be allowed to have it in my house. Similar to a pan of brownies, I want to eat it all. All of it. All the time. It’s one of those things that as I’m walking into the kitchen to put something away, I may walk by and cut a small piece and then when I walk by the other way to do something else, I may cut myself another small piece, and then, before I know it, the pan is empty. This is fine, I suppose, except I have LIMITED POINTS y’all, and I’m trying to make SMART CHOICES and be HEALTHY so I can WEIGH LESS when I stand on a scale.
So, this week, when I empty the dishwasher or walk by to fill my water cup, I have to remind myself that I can’t eat a whole pan of cornbread because of my “why” – the one that says “you are sticking to the plan, Katie, because you want to be comfortable in your own skin, you want your clothes to fit you how they’re supposed to, you’re trying to be healthy, and you’re trying to set an example for your family for eating well and physical activity.” This rings loudly in my weird little mind and holds me accountable, because even though I could eat that whole pan and put it in my app and count all of those points, I wouldn’t be proud of that. It’s not congruent with my why, and that’s important.
Anyway, even though I’m not eating the whole pan in one sitting (like I sometimes dream I could), I have had my fair share, and you should definitely give it a try. It clocks in at 3 points per piece, and the piece is a good-sized piece, so those three points feel pretty good going down. The thing about this is that it’s so simple. It’s 5 ingredients, takes about 30 minutes, and it’s just good. You just can’t beat a quick and easy recipe like this. Trust me on this. This will become your go-to cornbread recipe!
The Easiest Classic Cornbread
- 1 8.5 oz Box Jiffy Corn Muffin Mix
- 1 Large Egg
- 1 15 oz Can Corn (I used Del Monte Whole Kernel Corn No Salt Added)
- 1/2 Cup 1% Low Fat Milk
- 1 tbsp Sugar Substitute (I used Truvia)
- Preheat oven to 400 degrees. Prepare 9×13 baking dish with nonstick spray.
- Combine all ingredients in a medium sized mixing bowl and mix together until a homogenous mixture is formed. Pour mixture into baking dish.
- Bake for 25 minutes, or until toothpick or cake tester comes out clean and center is just done.