Moist and Tender Cornbread

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: 50 mins
• Serves: 6

Ingredients

• 1 1⁄3 cups  white cornbread mix
• 1⁄3 cup sour cream
• 1⁄3 cup milk
• 2  eggs
• 1  teaspoon salt
• 1 (14 ounce) can  creamed corn
• 6  tablespoons 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).