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Loading...| 1 box Jiffy cornbread mix | |
| 1 can corn, drained | |
| 1 can creamed corn | |
| 1 egg | |
| 1 cup sour cream | |
| 1 cup shredded cheddar cheese | |
| 1 tsp Chackbay Blend | |
| 1 tsp salt | |
| 1/2 stick butter, melted | |
| 1 tsp Chackbay Blend |
Heard of one-hit wonders? When it comes to our cookware, we’re one skillet wonders. Meet the Staub Skillet – heavy, even-cooking, durable and dishwasher safe – quite wonderful, indeed!
What do we cook in it? Almost everything including this skillet cornbread. Pantry staples come together in this simple dish that gets a spicy upgrade from our Chackbay Blend. Buttery and sweet with a nice kick. Grab a spoon!
| 1. | Preheat oven to 350°F. Spray skillet with nonstick spray. |
| 2. | In a bowl, combine the cornbread mix, two types of corn, sour cream, egg, cheese, 1 tsp Chackbay Blend and salt to create a batter. |
| 3. | Pour into prepared skillet. Whisk together the melted butter and 1 tsp Chackbay Blend. Pour over the batter. Bake for 35-35 mins or until the bread is browned and pulling away at the edges. Allow to rest for about 10 minutes before serving. |
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