The only cornbread I had was either from KFC or Boston Market, and I didn’t like it much. It didn’t have a strong taste of corn, and it was crumbly. For Superbowl 2025, I made cornbread as a side of Chili. I got the gist from OpenAI, and I modified the recipe to suit my imagination of a cornbread: with bacon and green onions.

I used the Le Creuset braiser for the crispy bottom. A 9×9 or 9×11 pan would also do but you will not get the crispiness from the cast iron pan.

It’s quite easy, since I chose to go with the premix. 10 min prep, 20 min bake, and voila!

• 2 boxes Jiffy Corn Muffin Mix
• 1 (14.75 oz) can creamed corn
• ½ cup sour cream
• ½ cup + 2 tbsp unsalted butter, melted
• 3 eggs
• 1 tbsp all-purpose flour (for a crumbly bread, use almond flour instead)
• 4 slices cooked bacon, crumbled or cut up
• 2 green onions, finely chopped
• 1 serrano pepper, finely chopped
• ½ tsp salt
• ½ tsp black pepper
• 1 cup shredded cheddar cheese

Place the oven-safe pan in the oven at 375°F for 10 minutes while you prepare the batter.

In a large bowl, whisk 3 eggs, sour cream, and melted butter until smooth. Stir in creamed corn until well mixed.

In another bowl, mix Jiffy mix, all-purpose flour, salt, and black pepper. Mix together. Add the dry mix to the wet mix and stir until just combined.

Fold in bacon, green onions, serrano pepper, and cheese. Let the batter sit for 5 min.

Carefully remove the hot pan from the oven and add 1 tbsp butter or bacon grease. I use the pastry brush to make sure the butter is well spread.

Pour the batter into the hot, greased pan. Bake at 400°F for 10 minutes to help set the crust.

Reduce the heat to 375°F and bake for another 10-15 minutes until golden brown and firm. Brush butter on top for a nice surface.

Let the cornbread rest for 10-15 minutes. Transfer the bread to a cutting board or large plate before slicing.