Cornbread....with a Twist! |
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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 6 |
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This recipe has been a family favorite for years. It's just as good room temp as it is warm, and even better the second day! Ingredients:
1/3 cup butter |
2 eggs, beaten |
1 cup sour cream |
1 teaspoon salt |
1 teaspoon pepper |
1 (15 1/4 ounce) can whole kernel corn |
1 (14 3/4 ounce) can creamed corn |
1 (8 ounce) box jiffy corn muffin mix (or equivalent) |
Directions:
1. Use a 9 x 9 pan for the basic recipe, larger if doubling recipe.
2. Spray pan with Pam or grease the pan in some other way.
3. Mix all ingredients in a bowl until the batter is smooth.
4. Bake at 350 for 45 minutes.
5. Note: This is often not done cooking immediately. If the middle still jiggles, turn the over off and put the pan in oven while it is cooling down.
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