The Cornbread

Updated: Sep 24, 2019

This cornbread recipe is almost as popular as Sweet Viking™ Relish itself, and for good reason. It's so unbelievably delicious, melt in your mouth good. Before this recipe blog came along and I had little printable recipe cards, I received a call from a customer one Saturday night because she couldn't find the recipe card and was in the mountains and absolutely needed to make it for her family. She promised them, she told me.

I laughed as I gave it to her, and I understood the slight panic in her voice because this recipe is that good. Crunchy and crisp and buttery where it should be, and fluffy and flavorful. Pretty much everything you ever wanted in a cornbread.

that yolk, those jalapenos--could this be love?

Pre-heat oven to 400 degrees

dont butter me up, butter that pan up


Jiffy Cornbread Mix

(+1 egg + 1/3 cup milk; per box)

1/4 cup sour cream

1/4 cup melted butter

1/4 cup Sweet Viking™ Relish

1. Follow instructions on the box, add in the sour cream, melted butter and Sweet Viking™ Relish and combine well. This is a secret, and TRUST ME OK---it's going to change your life, even if it looks funny or different, just let me guide you on this cornbread journey.

2. My favorite way to bake it is in a cake pan (9" round), You're gonna wanna butter than bad boy up big time--that's how you get that nice brown butter crust. Trust me, you want the brown butter crust. Don't you dare calorie watch my cornbread, y'all. Life is too short.

3. Bake at 400 degrees for 15-20 minutes depending on your oven, altitude and I'm sure a million other reasons I don't know about. Bake until golden brown and then immediately dump more relish over it and all the butter you have and delight in your carbohydrate heaven.

the aftermath

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