Moist and Tender Cornbread

Submitted by crispychick

"I took measurements this time when I whipped up my cornbread. It's a really moist and cakelike cornbread. Cook time is a guess, as I really forgot to take note of how long it was in the oven. Bake until just set."

 

• Ready In: 50mins
• Ingredients: 8
• Serves: 6

ingredients

• 315.37 ml white cornbread mix
• 78.78 ml sour cream
• 78.78 ml milk
• 2 eggs
• 4.92 ml salt
• 396.89 g can creamed corn
• 88.74 ml butter (divided)

• optional

• chopped jalapenos or onion

directions

1. While mixing the cornbread, be melting 4 T butter in an 8" cast iron skillet.
2. In a bowl, beat the eggs with the milk and sour cream. Stir in the rest of the ingredients, including the melted butter.
3. Add remaining 2 T butter to the skillet and once it's melted pour the cornbread mix into the skillet.
4. Place in the oven and bake until just set (30-45 minutes).