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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 10 |
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I have tried so many cornbread recipes!! They all seem to be missing...something, some are too dry, some too sweet, some are just plain not tasty! This is a mix of all of those different recipes, that I have been working on to be the perfect fit for our tastes. Hope you enjoy it too! Ingredients:
1 (8 ounce) box jiffy cornbread mix |
1 (8 ounce) box jiffy yellow cake mix |
2 eggs |
1 -2 teaspoon sugar (depending on how sweet you like your cornbread) |
1/2 cup water or 1/2 cup milk |
1/4 cup sour cream |
3/4-1 cup sweet frozen white corn |
Directions:
1. Pre-heat 375 degrees.
2. Mix jiffy box mixes first.
3. Add in sugar, eggs, and sour cream.
4. Add in enough milk or water to make it a pancake like consistency.
5. Add in frozen corn (no need to defrost).
6. Pour into 8X8 glass dish.
7. Bake for 25-30 minutes or until done (toothpick center).
8. Enjoy!
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