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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 8 |
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An unusual and tasty twist on cornbread! Ingredients:
1 (8 1/2 ounce) box jiffy corn muffin mix |
8 ounces sour cream |
1/2 cup butter, melted |
2 eggs |
1 (14 ounce) can creamed corn |
1 (7 ounce) can crushed pineapple, drained |
Directions:
1. Mix all ingredients until well blended.
2. Put batter in a greased 8x8 or 9x9 baking dish.
3. Bake at 350 degrees for 45-60 minutes (should be fairly moist).
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