If you are from the South, then you know all about cornbread! This cornbread is GREAT! It’s filled with real corn, it’s oh, so moist and sweet!
“Corny” Cornbread Compliments of my good friend, Marinda.
1 stick Butter (I usually cut the butter to 1/2 stick.) 2 boxes Jiffy Muffin Mix 1/3 C. Sugar 3 Eggs 1 can Cream Style Corn 1/2 tsp. Vanilla 8 oz. Sour CreamPreheat to 350. Put butter in casserole dish and place in oven. Mix all ingredients WELL (try to remove all lumps.) Pour batter over the melted butter. I like to take a knife and “swirl” the butter into the batter so it won’t “pool” up in one spot. Bake for 45-50 min.
My husband LOVES this cornbread! And it’s a hit wherever I take it!
Try it! 🙂
We love it too, but I put jalapenos in it!! My boys love it!
That sounds good Jackie!
I made this after you gave it to me, and Brandon almost ate the whole pan.
Ruby, I think David could easily eat the whole pan….if I’d let him! 🙂 He usually takes any leftovers to work the next day.
PS – send me the recipe for the Pumpkin cream cake you made the other night! That was good!!!