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:
- 55mins
- Ingredients:
- 6
- Yields:
-
1 13x9" pan
- Serves:
- 12
ingredients
- 2 (8 1/2 ounce) boxes Jiffy corn muffin mix
- 8 ounces sour cream
- 2 eggs
- 1 (14 3/4 ounce) can creamed corn
- 1 tablespoon sugar
- 1⁄4 cup butter
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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RECIPE SUBMITTED BY
I've been interested in food since high school when my best friend and I started a catering company. She went on to the Culinary Institute of America and I went to business school, but I still love to cook.? I'm always cooking something new. Luckily, my kids and husband don't mind all of the experimenting.?
When I'm not in the kitchen, I'm at my computer creating websites for small businesses and bloggers. Get in touch if you need help with your WordPress website!
