Extra Moist Cornbread with Sour Cream

Submitted by Stewie

"This cornbread remains moist and is so good! We really enjoy it with soups or chili."

 

• Ready In: 45mins
• Ingredients: 6
• Serves: 18

ingredients

• 3 large eggs
• 118.29 ml canola oil or 118.29 ml vegetable oil
• 4.92 ml salt
• 226.79 g creamed corn
• 236.59 ml sour cream (I use reduced fat)
• 2 box Jiffy corn muffin mix

directions

1. Lightly grease a 13"X9" pan.
2. Preheat your oven to 375 F degrees.
3. Beat eggs until light, then add the oil and the salt.
4. Continue to mix this together and add the creamed corn, the sour cream and finally, the muffin mix.
5. Pour mixture into the prepared pan and place in the oven.
6. Bake for 35 minutes.
7. Add extra taste to the recipe using some of the following if you wish: 1 small can diced (and drained) geen chilies, 1/2-3/4 cup grated cheese (Monterey Jack or medium cheddar work well).

Reviews

[Marie]

My daughter in law had us over for a Tex-Mex dinner and said she wanted cornbread and has never been able to find a good recipe for it. I offered to bring it, turned to 'Zaar and found this recipe. It is without a doubt the best cornbread I have ever had and everyone loved it. My 6 year old grandaughter had 4 pieces and at the end of dinner, there wasn't a crumb left. I baked it for exactly 30 minutes and it was so moist and perfectly baked. Thanks so much for posting this awesome recipe!

 

[Bev I Am]

What a wonderful recipe for cornbread! So very moist and flavorful with excellent texture! Since it is only the two of us here, I scaled the recipe by half: using two eggs, 1/4 cup veg oil, 1/2 tsp salt, 1/2 cup sour cream, 4 generous tbs creamed corn and 1 full box mix. I made 6 jumbo muffins which baked for 26 minutes till lightly golden on top. This just may become my favorite cornbread recipe! Thanks, Stewie!

 

[Chef 298200]

I used the 2 boxes of jiff mix....came out good. I used original sour cream not the lite and it made it nice and light...thanks

 

[anniek36]

10 Stars!!! Omg! Delicious!! Even my daughter who hates cornbread said it was the Bomb!...lol it came out super moist! Thank you for this recipe

 

[Julia T.]

This is the best recipe, my go to for a filler at potlucks and buffets. I have made it with adding vanilla, jam, and honey, as well as doing it with jalapenos and shredded cheese. I use 2 boxes of Jiffy, 14.75oz can of creamed corn and and 4 eggs. Comes out perfect every time!!!!