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Sheet Pan Cornbread

Name: Sheet Pan Cornbread
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 13x9 Sheet
Ingredients: 2 boxes Jiffy Corn Bread; 2/3 cups evaporated canned milk; 2 eggs; 2 tbsp honey; 4 tbsp sugar; 1 cup sour cream

November 10, 2022

Brian bakes his cookies, and I bake cornbread. It is a staple side at our Thanksgiving. However, I don’t limit it to November. I bake cornbread all year.

I make muffins and sheet pan cornbread. While I love making muffins, and those are easier for Liam to help make, I prefer a sheet.

When I start my Thanksgiving shopping, four or six boxes of Jiffy mix are some of the first things I grab in the store. One year, we had a difficult time finding Jiffy mix, so now I buy those boxes well ahead of Thanksgiving. I also keep us stocked one bake ahead, and I’m looking at two boxes in our pantry. Liam loves to help me bake muffins so I make sure I am stocked and ready to go.

Making Cornbread

This is a corn kernel free recipe. Kernels are not allowed nor are they welcome. If you are so inclined to add them in, go right ahead.

I’ve been making this cornbread recipe for a while now. However, up until a few years ago, I was not using sour cream. One Thanksgiving, my husband said, “Try adding sour cream.” I didn’t know if he was trying to tell me my bread was dry or if he was just being helpful.

I made one batch with and another without sour cream. My family, the ultimate taste testing audience, chose the cornbread with sour cream as their favorite. It took a few tries to get it right, but I landed on a whole cup of sour cream. It really does moisten the whole thing up. I would not admit this to Brian, but he elevated my cornbread.

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