Recipe Background:

Recipe Notes:

• You can substitute almond milk or oat milk here if you have other allergens.
• For the Gluten-free recipe, use Bob’s Red Mill or King Arthur’s 1-to-1 conversion flour for the flour step below. You may need upwards of 1/4 of extra flour if the batter is looking too wet (this is a tip for both the GF and regular versions).
• **For GF Cornbread mixes – We amended the ingredients on the GF side of this recipe based on what was needed for the most readily available box mixes we could test for us here in South Carolina. If you’re using a different box mix, use the recommended added ingredients they need to make the original recipe, then add the extra ingredients for our recipe, and follow the temperature they require on the box.
• Doubling the original recipe is great for parties, it serves twice the amount of people and comes out amazing in a cast-iron skillet too! My pictures above show me making a double batch of the original, here are those quantities:
  • 2 boxes Jiffy Cornbread Mix
  • 2 Eggs
  • 2/3 cup Soy milk (unsweetened original)
  • 2 (8 oz.) cans of Creamed Corn
  • 1/2 cup Sugar
  • 2 heaping tbsp. Flour
  • The instructions below remain the same. You may need to bake the doubled batch 10-15 mins longer depending on the pan or oven you use. We have not attempted to double the GF version yet, however, if you’d like us to add those instructions as well, let us know in the comments below!