Sour Cream Cornbread

Best ever cornbread! Sour cream and creamed corn make it super moist. My family asks for this over and over. It goes perfectly with soup or chili.

• Ready In: 55 mins
• Serves: 12
• Yields: 1 13x9" pan

Ingredients

• 2 (8 1/2ounce) boxes  Jiffy corn muffin mix
• 8  ounces sour cream
• 2  eggs
• 1 (14 3/4ounce) can  creamed corn
• 1  tablespoon sugar
• 1⁄4 cup butter

Directions

1. Preheat oven to 375.
2. Melt butter in the bottom of a 9x13" pan. (I usually cut it up and put it in the oven for a few minutes while it's preheating - set a timer for a couple minutes so it doesn't burn, though!).
3. Mix together the corn muffin mix, the sour cream, creamed corn and sugar.
4. Break the eggs into a small bowl and stir them up before stirring them into the other mixture.
5. Pour batter into the 9x13" pan with the melted butter in the bottom. Do not stir!
6. Bake for 45 minutes, until golden brown on top and around the edges.