Jenny’s Cornbread is a family favorite comfort food that comes straight from my friend Jenny. Boxed cornbread mixed is topped with green chilies, onions, sour cream, and cheese and is then baked for a crunchy, creamy, and satisfying cornbread that goes great with chili or any southern-style dish!
If you’ve been reading this blog for a while, you know that it’s my goal to make most foods from scratch. Homemade cooking truly makes the best-flavored food, but there are some exceptions that I make from time to time.
One of those exceptions is my friend Jenny’s cornbread. The first time I had this delightful piece of cornbread, I was absolutely blown away. There was so much going on inside this dish. It had creamed corn inside and was topped with chilies, onions, sour cream, and cheddar. It could honestly almost be a whole entire meal in itself.
And even though the base was mixed with a prepared box of cornbread, I am absolutely not complaining! Luckily, she gave me her recipe so I can share it with you readers so that you can also experience the true delight that is Jenny’s cornbread.
Jenny’s Cornbread Ingredients //
- Butter – Used to saute the onion and chilies to release their flavors.
- Onion – Infuses the cornbread with a mild onion flavor.
- Green Chilies or Jalapenos – Helps to add a mild kick of heat to the cornbread.
- Salt & Pepper – Balances and enhances the flavors in the dish.
- Cornbread Mix – A box of cornbread mix helps save time and gives it a sweet and salty flavor.
- Canned Cream Corn – Adds texture and natural sweetness.
- Egg – Binds and sets the cornbread while baking.
- Sour Cream – Gives the topping a creamy, dense, tangy taste and texture.
- Sharp Cheddar Cheese – Adds a salty bite on top when baked.
How to Make // The Steps
Step 1: Melt the butter in a large saute pan. Saute the onion and chilies until soft, about 10 minutes.
Step 2: Mix together the cornbread mix, creamed corn, and egg.
Step 3: Spread the cornbread mixture into the bottom of a 9×13 pan coated with cooking spray.
Step 4: Spread the onion and chili mixture over top.
Step 5: Dollop sour cream over the top of the onion mixture. I do not like to spread it out, I like it be in clumps like this.
Step 6: Cover the top with the shredded Cheddar cheese.
Step 7: Bake the according to the mix directions. Mine took about 18 minutes.
Serve with your favorite chili recipe. Or not. You can eat it straight out of the pan. I promise it is the best cornbread recipe ever. Thanks, Jenny! I promise that I will leave you alone now. Unless of course, you have something else fabulous to share.
Tips & Tricks //
- Make sure your baking pan is fully greased before adding the cornbread batter to prevent sticking. You can also use a sheet of parchment paper on the bottom that is sprayed with cooking spray.
- When adding the sour cream, make sure to do it in dollops and not spread it over the onion and chili mixture. This makes the texture much better!
- Let the onion and chili mixture cool slightly before adding it to the top of the cornbread to keep it from cooking the egg in the batter.
- Bake according to the cornbread mix instructions, but be careful not to overbake as it can become too dry. Use a clean toothpick and insert in the middle and make sure the cornbread part comes out clean.
Why is Jenny’s Cornbread So Good?
- It’s loaded with creamed corn, chilies, onions, sour cream, and cheese.
- It’s decadent, sweet, and savory which pairs well with southern meals.
- You can make it spicy or leave out the peppers to keep it tame.
- There are so many layers of texture and flavors in this unique style of cornbread.
- You can use a box for the cornbread to save time. I would recommend a Krusteaz cornbread mix or Trader Joe’s brand.
- Add some chopped sundried tomatoes to the mix for a salty acidic balance.
- If you don’t enjoy spice, feel free to omit the peppers from the recipe completely.
- For those who like spicy cornbread, use jalapenos instead of chilies for extra heat.
- Mix in some chopped bacon for a salty meaty twist.
- If you like sweet cornbread, add a tablespoon or two of brown sugar to the cornbread mix with the creamed corn.
- Top with fresh scallions for a mild onion flavored topping.
- Make it a meal by folding in some crumbled cooked country sausage or adding it to the peppers and onions mixture.
How to Store and Reheat //
Leftover cornbread can be stored in an airtight container in the fridge for 3-4 days. Reheat using a 350F oven for about 10 minutes.
Make-Ahead and Freezer Options
Cooked cornbread is best frozen straight in the pan it was baked in. Make sure you wrap it tightly with plastic wrap, and then a layer of aluminum foil to keep it from getting freezer burn. Thaw in the fridge overnight. The sour cream may have a slightly different texture when thawed.
You can omit the sour cream completely from the recipe, or you can use some full-fat greek yogurt in its place.
The best way to keep cornbread from falling apart is to make sure it has enough moisture in the batter. In this recipe, the creamed corn serves as a good way to thicken and moisten the cornbread.