 |
Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 12 |
|
This is my cornbread recipe that makes everyone ask for my recipe. I actually get yelled at by my friends if I don't make it for our annual chili cook-off. Ingredients:
3 (8 1/2 ounce) boxes jiffy corn muffin mix (dry) |
1 (15 ounce) can creamed corn |
8 ounces sour cream |
1 large egg |
honey (to taste at least on tbsp) |
1 pinch baking powder |
Directions:
1. Mix all ingredients together and put in a greased 9 x 13 pan or greased muffin tin.
2. Bake on 350°F until the top is golden brown.
3. I recommend that you let it sit for a few minutes (don't cool completely) before cutting.
|
|