Copycat Sonny's BBQ Cornbread
Ingredients
Original Recipe Ingredients:
- 1 package Jiffy Cornbread Mix
- 1 Egg
- ⅓ cup Unsweetened soy milk or almond milk
Gluten-Free Ingredients:
- 14 oz King Arthur Gluten Free Cornbread Mix (1 package)**
- 2 Eggs
- 4 tbsp Non-dairy butter Melted. We love the Country Crock plant butter or Monty's cultured cashew butter logs!
- 1 ¼ cup Unsweetened soy milk or almond milk
Ingredients to Add to Both Versions:
- 8 oz Can of Creamed Corn 1 can
- ¼ cup Sugar
- 1 tbsp Flour Heaping tbsp., have it overflow a bit - be generous!
Instructions
- Preheat oven to 350*F (or 425*F for Gluten-free mix).
- Our preference, the more we've made this recipe, is to butter a cast-iron skillet and place the cornbread batter into there, as the cornbread stays super moist in the middle and gets those great crispy edges on the outside! However, if you don't have one, feel free to grease a square 8" x 8" or 9" x 9" metal or glass pan with your preferred butter. For a double recipe, it's a 13" x 9" metal or glass pan.
- Place cornbread mix in a bowl and stir in the egg and milk (and butter for the Gluten-free version), adding creamed corn, sugar, and flour next.
- Once all the ingredients are combined, ensuring there aren’t any dry bits left in the mix, let the batter rest for 2-3 minutes.
- Cook for approx. 30-45 minutes or until a toothpick comes out clean in the middle and the edges and top are golden brown. If it needs more time, return to the oven and check in 3-5 minute increments.
- Let cool for about 2-3 minutes before slicing and serving. Great with butter and jam, as a side for chili, and of course, BBQ! This recipe will keep for about a week and a half in a Ziploc bag or airtight container in the fridge.
Notes
- You can substitute almond milk or oat milk 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 above. You may need up to 1/4 more flour if the batter appears too wet (this is a tip for both the gluten-free and regular versions).
- **For Gluten-Free Cornbread mixes – We amended the ingredients on the gluten-free side of this recipe based on what was needed for the most readily available box mixes we could test here in South Carolina.
- If you’re using a different box mix, follow the recommended added ingredients listed on the box to make the original recipe. Then, add the extra ingredients for our recipe and follow the temperature instructions provided on the box.
- Doubling the original recipe is great for parties; it serves twice the number 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 remain the same. You may need to bake the doubled batch 10-15 minutes 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!