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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Yes, that’s her real name! We called her Aunt Myrt, and she was about a hundred when I was a young girl ~ I didn’t know Jiffy mix had been around that long! Every Southern girl has a recipe for cornbread; this is a great one for beginner cooks as well as you chefs out there! Read more ! Tastes like scratch w/out all the bother. The creamed corn makes it just right! Yumm! Enjoy! Ingredients:
1 box jiffy corn muffin mix |
2/3 cup vegetable oil (we prefer peanut, cottonseed, or canola, but whatever you have will work.) |
8 ounces sour cream |
8 ounce can creamed corn (don’t use whole kernel!) |
3 eggs |
Directions:
1. Preheat oven to 350.
2. In her own words:
3. Mix it all up. Put in a greased skillet. (That’s the coveted old black iron skillet that’s a must have in Southern kitchens. If you don’t have one, just grease a baking dish.)
4. Oven bake for 30-45 minutes ‘til top is brown.
5. How easy is that?
6. This is yummy and easy ~ can’t mess it up unless you use whole kernel corn!
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