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Eagle Southern Cornbread Recipe

A golden, buttery skillet favorite with crispy honey-glazed edges and a rich Southern crumb that elevates every meal.

This golden, honey-kissed Southern cornbread is the ultimate companion to our signature Eagle Southern Brunswick Stew. With its moist crumb and slightly sweet finish, it’s the perfect side for soaking up the juices and rounding out any classic backyard spread.

Serve with Brunswick Stew

Dry Ingredients

Wet Ingredients

2 boxes Jiffy Corn Mix

2 beaten eggs

1 tsp baking powder

1/2 c butter

1/2 cup sugar optional

14oz creamed corn

1tsp of Eagle All Purpose Seasoning

1/3 cup milk

10oz can Rotel tomatoes with chiles

Simple Prep Guide

01

Start by preheating your oven to 400°F (200°C). Grease your favorite baking dish or skillet well so your cornbread has that signature golden finish and releases easily after baking.

02

In a large mixing bowl, gently stir the Jiffy mix with the creamed corn and the drained Rotel. Toss in any Eagle spices you love to give the batter that extra kick of Southern heart.

03

Transfer the mixture into your prepared pan and smooth out the top. Bake for about 20-25 minutes until the center is firm and the edges are beautifully browned. Let it rest a moment before slicing and serving up.

Studio photography of a black cast iron skillet against a solid black background. The image has a clean, minimalist style highlighting the cookware texture.
Eagle Pro Tip

For extra-crispy edges, preheat your cast iron skillet with a tablespoon of butter before pouring in the batter. Pair with our Southern Brunswick Stew for the ultimate comfort meal.

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