In fact, I managed to win household MVP one night because I made chili and this cornbread. Yes, that’s right we had MVP. You only got bragging rights for it, and it was largely very arbitrarily determined who won MVP for some action he or she performed. I won MVP for making dinner one night. My friend won MVP for putting out the toaster fire we started while trying to warm up taco shells. You see what I mean.
At any rate, this recipe is cheap, easy, and can be a pantry staple to have on hand at a moment’s notice. I typically only make cornbread for stuffing or when I make chili. And I must confess that I make the chili simply as an excuse to shove as much cornbread into my face as I possibly can.
Mat’s College Cornbread
I suppose you could use any brand of cornbread mix, but I like the Jiffy version. There is something very comforting to me about how the picture has not changed on that box in decades. Also, this can be halved easily, but I will give you the larger version, as the cornbread is very delicious, and you will want to eat a lot of it. Well, that and it’s so hard to find the small cans of corn, making a double batch is just easier.
1 14oz can creamed sweet corn
2 teaspoons sugar