Prep 15 mins
Cook 45 mins
My girlfriend gave me this recipe and the cornbread is like eating cake. Everyone who has tried asks for the recipe.
- 2 (481.94 g) corn muffin mix (I use Jiffy)
- 425.24 g can creamed corn
- 354.88 ml sugar
- 236.59 ml sour cream
- 4 eggs
- 236.59 ml melted butter
- Preheat oven to 350. Add ingredients to box and mix by hand. Pour into a greased 9 x 13 pan and bake for 40 to 45 minutes until golden brown.
Got lucky with this recipe! Never tried it before. Read the suggestions to cut the sugar - I cut the sugar down to 1 cup. Still plenty sweet. Everyone loved it. Will definitely make it again. It went great with our chili.
The husband and I loved this corn bread. I did make one adjustment, I added 4 or 5 slices of jalapeno (I diced the slices if that makes since). I will definitley be making this again. Thanks for posting.