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Total Time
35mins
Prep 5 mins
Cook 30 mins

I have tried so many cornbread recipes!! They all seem to be missing...something, some are too dry, some too sweet, some are just plain not tasty! This is a mix of all of those different recipes, that I have been working on to be the perfect fit for our tastes. Hope you enjoy it too!

Ingredients Nutrition

  • 1 (8 ounce) box Jiffy cornbread mix
  • 1 (8 ounce) boxjiffy yellow cake mix
  • 2 eggs
  • 1 -2 teaspoon sugar (depending on how sweet you like your cornbread)
  • 12 cup water or 12 cup milk
  • 14 cup sour cream
  • 34-1 cup sweet frozen white corn

Directions

  1. Pre-heat 375 degrees.
  2. Mix jiffy box mixes first.
  3. Add in sugar, eggs, and sour cream.
  4. Add in enough milk or water to make it a pancake like consistency.
  5. Add in frozen corn (no need to defrost).
  6. Pour into 8X8 glass dish.
  7. Bake for 25-30 minutes or until done (toothpick center).
  8. Enjoy!
Most Helpful

5 5

Very tasty combo. This was not your average cornbread, but a very sweet/cake type of recipe. My husband who doesn't like cornbread said he would eat this again, so that has to be good, right? I enjoyed it and will keep the recipe on hand. Thanks for posting sistah!

5 5

Maybe the best cornbread I ever tasted. I used yellow corn instead of white corn since that is what I had on hand. Still a wonderful recipe!