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Extra Moist Cornbread with Sour Cream

Extra Moist Cornbread with Sour Cream created by Tanya38

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

Ready In:
45mins
Serves:
Units:

ingredients

  • 3 large eggs
  • 12 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 12 boxes Jiffy corn muffin mix

directions

  • Lightly grease a 13"X9" pan.
  • Preheat your oven to 375 F degrees.
  • Beat eggs until light, then add the oil and the salt.
  • Continue to mix this together and add the creamed corn, the sour cream and finally, the muffin mix.
  • Pour mixture into the prepared pan and place in the oven.
  • Bake for 35 minutes.
  • 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).
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RECIPE MADE WITH LOVE BY

@Stewie
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@Stewie
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"This cornbread remains moist and is so good! We really enjoy it with soups or chili."
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  1. Julia T.
    This is the best recipe, my go to for a filler at potlucks and buffets. I have made it with adding vanilla, jam, and honey, as well as doing it with jalapenos and shredded cheese. I use 2 boxes of Jiffy, 14.75oz can of creamed corn and and 4 eggs. Comes out perfect every time!!!!
    Reply
  2. J E.6378
    Did not have corn but it was still great. The fam. loved it.
    Reply
  3. Chef 298200
    I used the 2 boxes of jiff mix....came out good. I used original sour cream not the lite and it made it nice and light...thanks
    Reply
  4. Deborah C.
    I want to make this,but I'd rather make it from scratch,without using jiffy. Do you have the recipe?
    Reply
  5. Christine S.
    Is it possible to substitute sour cream for buttermilk in cornbread recipes ?
    Replies 1
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