Cream Cheese Cornbread
Cream Cheese Cornbread
Ingredients
For the Cornbread
- 2 tablespoons butter, melted, for greasing
- 8 ounces cream cheese, softened
- 2 eggs
- 2 boxes Jiffy cornbread mix
- 1/2 cup granulated sugar
- 3/4 cup milk, as needed, to thin batter
Instructions
- 1
Place 2 tablespoons of butter in a 10-inch cast-iron skillet and place it in the oven. Preheat the oven to 400°F with the skillet inside, allowing the butter to melt and the skillet to heat up thoroughly.
⏱️ 5 min•🌡️ 400
- 2
In a large mixing bowl, add the softened cream cheese and the two eggs.
⏱️ 1 min
- 3
Using an electric hand mixer, beat the cream cheese and eggs for about 2 minutes until the mixture is smooth and lump-free.
⏱️ 2 min
- 4
Add the contents of both Jiffy cornbread mix boxes to the cream cheese and egg mixture.
⏱️ 1 min
- 5
Mix again with the electric hand mixer until the cornbread mix is just incorporated. At this point, the batter will be very thick, resembling biscuit dough.
⏱️ 1 min
- 6
Gradually add the milk, starting with 1/2 cup, and continue mixing until the batter reaches your desired consistency. For a thinner, smoother cornbread, use up to 3/4 cup of milk.
⏱️ 2 min
- 7
Stir in the granulated sugar until well combined.
⏱️ 1 min
- 8
Continue mixing until the batter is completely smooth, ensuring there are no lumps, especially from the cream cheese.
⏱️ 2 min
- 9
Carefully remove the hot, buttered cast-iron skillet from the oven using oven mitts. Swirl the melted butter around the sides of the skillet to ensure it's fully coated and prevent sticking.
⏱️ 1 min
- 10
Pour the smooth cornbread batter evenly into the hot, buttered skillet.
⏱️ 1 min
- 11
Place the skillet back into the preheated 400°F oven and bake for approximately 25 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
⏱️ 25 min•🌡️ 400
- 12
Once baked, carefully remove the cornbread from the oven. Let it cool slightly before slicing and serving warm.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Cream Cheese Cornbread
Ingredients
For the Cornbread
- 2 tablespoons butter, melted, for greasing
- 8 ounces cream cheese, softened
- 2 eggs
- 2 boxes Jiffy cornbread mix
- 1/2 cup granulated sugar
- 3/4 cup milk, as needed, to thin batter
Instructions
- 1
Place 2 tablespoons of butter in a 10-inch cast-iron skillet and place it in the oven. Preheat the oven to 400°F with the skillet inside, allowing the butter to melt and the skillet to heat up thoroughly.
⏱️ 5 min•🌡️ 400 - 2
In a large mixing bowl, add the softened cream cheese and the two eggs.
⏱️ 1 min - 3
Using an electric hand mixer, beat the cream cheese and eggs for about 2 minutes until the mixture is smooth and lump-free.
⏱️ 2 min - 4
Add the contents of both Jiffy cornbread mix boxes to the cream cheese and egg mixture.
⏱️ 1 min - 5
Mix again with the electric hand mixer until the cornbread mix is just incorporated. At this point, the batter will be very thick, resembling biscuit dough.
⏱️ 1 min - 6
Gradually add the milk, starting with 1/2 cup, and continue mixing until the batter reaches your desired consistency. For a thinner, smoother cornbread, use up to 3/4 cup of milk.
⏱️ 2 min - 7
Stir in the granulated sugar until well combined.
⏱️ 1 min - 8
Continue mixing until the batter is completely smooth, ensuring there are no lumps, especially from the cream cheese.
⏱️ 2 min - 9
Carefully remove the hot, buttered cast-iron skillet from the oven using oven mitts. Swirl the melted butter around the sides of the skillet to ensure it's fully coated and prevent sticking.
⏱️ 1 min - 10
Pour the smooth cornbread batter evenly into the hot, buttered skillet.
⏱️ 1 min - 11
Place the skillet back into the preheated 400°F oven and bake for approximately 25 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
⏱️ 25 min•🌡️ 400 - 12
Once baked, carefully remove the cornbread from the oven. Let it cool slightly before slicing and serving warm.
⏱️ 2 min