Extra Moist Cornbread with Sour Cream

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

• Ready In: 45 mins
• Serves: 18

Ingredients

• 3  large eggs
• 1⁄2 cup canola oil or 1⁄2 cup  vegetable oil
• 1  teaspoon salt
• 8  ounces  creamed corn
• 1  cup sour cream (I use reduced fat)
• 1 1⁄2 boxes  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).