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This moist corn bread is a snap to make and tastes wonderful baked in a cast iron skillet, which gives it a wonderful crust! Great with chili, soup, or most anything.
Yield: Serves 4-6
- 2 packages Jiffy cornbread mix
- 2 small cans creamed corn
- 1/2 cup milk
- 1 egg
- 3-6 slices cooked, crumbled bacon, optional
- 1 teaspoon red pepper flakes or red pepper, optional
Preheat oven according to package directions, spray skillet or 8-inch pan with PAM. Mix all ingredients together, reserve a tablespoon of bacon to sprinkle on top of cornbread. Bake according to Jiffy package directions.
This cornbread is delicious and incredibly moist!
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