Sour Cream Cornbread

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READY IN: 55mins
SERVES: 12
UNITS: US

INGREDIENTS

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

  • Preheat oven to 375.
  • 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!).
  • Mix together the corn muffin mix, the sour cream, creamed corn and sugar.
  • Break the eggs into a small bowl and stir them up before stirring them into the other mixture.
  • Pour batter into the 9x13" pan with the melted butter in the bottom. Do not stir!
  • Bake for 45 minutes, until golden brown on top and around the edges.
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