Recipe by CFRP
I love this recipe because it tastes homemade but it's a cinch to make. It's also a great base recipe that can be easily customized to fit your family's tastes.
Top Review by Ashlee is a great cook
I took someones advice with the green chiles and cheese and it was AMAZING! It should have it's own recipe on this website!!! I wasn't able to add the creole or the sweet cream corn and it still came out perfect. I cooked it at 425 but for only 20 minutes so it wasn't dried out at all and there was a nice crisp crust at the top ( I made the muffins ) and instead of grating the cheese I did chunks so I could get nice pockets of cheddar throughout the muffin. I strongly suggest adding the green chiles and cheese! You can always add more chiles and cheese and make it as strong as you like but the original idea has a nice hint of flavor that keeps it from over powering the whole thing. Quick Tip: If you are using a muffin pan and get to where you have used up all of you batter and some of the cups don't have batter in them, put water in the empty cups before placing in the oven to promote even cooking.
- 2 (8 ounce) boxes Jiffy cornbread mix
- 2 eggs
- 1⁄2 cup milk
- 1 (8 ounce) can cream-style corn
- 8 ounces sour cream
Directions See How It's Made
- Preheat oven to 425.
- Beat eggs. Blend in milk and sour cream. Add cornbread mix and corn.
- Bake in greased 9x9x2 dish or in muffin tins for 25 minutes.
- **This recipe is very versatile, so you can add in just about any ingredient that you like, such as green onions, cheddar cheese, or jalapenos.