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The perfect little morsels of Copycat Sonny's BBQ cornbread, taken by Allspice Photography, LLC.

Copycat Sonny's BBQ Cornbread

Servings 6 people
Prep Time 12 minutes
Cook Time 40 minutes
Total Time 52 minutes

Ingredients

Original Recipe Ingredients:

  • 1 package Jiffy Cornbread Mix
  • 1 Egg
  • 0.33333333333333 cup Soy milk (unsweetened original)

Gluten-Free Ingredients:

  • 14 oz King Arthur Gluten Free Cornbread Mix (1 package)**
  • 2 Eggs
  • 4 tbsp Melted Butter (we use Country Crock's Plant-based stick butter)
  • 1.25 cup Soy Milk (unsweetened original)

Ingredients to Add to Both Versions:

  • 8 oz Can of Creamed Corn (1 can)
  • 0.25 cup Sugar
  • 1 tbsp Flour (heaping tbsp., have it overflow a bit, be generous)

Instructions

  • Preheat oven to 350*F (or 425* for GF 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 8x8' or 9x9' metal or glass pan with your butter for choice (for a double recipe it's a 13x9" metal or glass pan).
  • Place cornbread mix in a bowl and stir in egg and milk (and butter for GF version), adding creamed corn, sugar, and flour next.
  • Once all ingredients are combined, making sure there aren’t any dry bits left in the mix, then let the batter rest for 2-3 mins.
  • 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.
Course: Breakfast & Brunch, Soups, Sides, & Breads