This recipe is a perennial favorite in my family and with friends. In fact, I was asked to make it and bring it to the Super Bowl party we attend on February 3, 2019.
It was originally part of the 2009 edition of the Family Recipe Collection by my oldest daughter, Jen. She snagged the recipe from Paul Deen. We’ve made a small adjustment from the original recipe with increasing the oven temperature from 350° to 375°. Seems to bake better for us.
If you don’t care for spicy food, you don’t need to add any jalapeno. However, I urge you to add some and try it. This isn’t crazy spicy unless you add a ton and it does much for the overall flavor of the dish. On to the recipe!
- 1 box of Jiffy Cornbread mix
- 8 oz sour cream
- 1 can (15 oz) of cream style corn
- 1 can (15 oz) of whole kernel corn drained
- I stick (1/2 cup) of melted butter
- Pickled jalapenos diced to taste but a 1/4 is a good starting point,
- Preheat oven to 375°.
- Grease/spray a suitable baking dish. A 9-inch square one works well.
- Melt the butter and combine all the remaining ingredients in mixing bowl.
- Pour the mixture into the prepared baking dish.
- Bake until brown and the center is firm. Usually about 45 minutes +/-.
- This will be firm when baked unless you use more sour cream.
- Double the sour cream to make it even creamier.
- Cooking time is approximate and will vary depending upon the accuracy of your oven, if you’re doing a single or double batch (normally I make a double batch), and if you have other things baking in the oven.