Cornbread was one of the first things my mother taught me how to make when I was 12 years old. And I’m not sure I’ve made it the same way twice. It depends on what I have on hand and what I’m serving it with. Sometimes I add chopped bacon or sliced green onions or shredded cheese. This time I added dollops of cream cheese. So, mix it up a bit and be creative. Use Mom’s basic cornbread recipe and make it your own. Have fun!
Skillet Cornbread with Cream Cheese
1 -8.5 ounce box of Jiffy corn muffin mix
1 -15 ounce can cream-style corn (or whole kernel corn)
1/2 cup sour cream
1 stick of melted butter, 1/2 cup
1 large egg
1/3 cup milk
4 ounces of cream cheese, cut into 8 pieces (any flavor, we like vegetable or chive cream cheese)
Add all ingredients, except cream cheese, to a medium bowl and mix until combined.
Pour the mixture into a greased cast-iron skillet or a 9 inch pie pan for baking.
Cut the cream cheese into 8 small blocks and add them to the top in a circle pattern. (You can also do this with jam instead of cream cheese. The jam will sink down in when baking and get enclosed by the cornbread.) Sprinkle some parsley or Italian Seasoning lightly across the top of the cornbread.
Bake in a 350 degree oven for about 25-30 minutes. It will be golden brown and firm to the touch. The cream cheese is a nice creamy contrast to the sweet crunchy corn.
I served my skillet cornbread with pork ribs and Spanish rice. It is also a great side dish for a wonderful salad or a steaming bowl of vegetable soup. I hope you use this basic recipe and find ways to make it your own. Enjoy!