Perfect side for brisket, ribs, turkey… or just a fork at midnight.
Ingredients
- 1 box Jiffy Cornbread Mix (8.5 oz)
- 1 can whole kernel corn — drained (15 oz)
- 1 can creamed corn (15 oz)
- 1 cup sour cream
- 2 eggs
- 1 stick butter — melted (½ cup)
- 3 Tbsp Three Little Pigs rub (Texas Beef if serving with brisket… or Touch of Cherry for pork/turkey)
- Optional kick: ¼ cup pickled jalapeños, chopped
- Optional top: shredded sharp cheddar cheese
Mixing
- Oven to 350°F
- Spray 9×13 pan
- Stir all ingredients in a big bowl (don’t overthink it — just mix until combined)
- Pour into pan
- Dust a light extra sprinkle of Three Little Pigs rub across the top
- Bake 45–50 min — edges set + lightly golden
If you want that cheesy crust, throw cheddar on for the last 10 minutes
Serve With
- Brisket (Texas Beef rub plays best)
- Pork Butts / ribs (KC Sweet is killer)
- Thanksgiving turkey (KC Sweet + jalapeño… chef’s kiss)
Pitmaster Tip
Add a 6 oz bag of frozen fire-roasted corn into the mix — big flavor pop.
Chris Marks (CBBQE) Chief BBQ Expert Three Little Pigs Rubs & Sauces
