Extra Moist Cornbread with Sour Cream |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 18 |
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This cornbread remains moist and is so good! We really enjoy it with soups or chili. Ingredients:
3 large eggs |
1/2 cup canola oil or 1/2 cup vegetable oil |
1 teaspoon salt |
8 ounces creamed corn |
1 cup sour cream (i use reduced fat) |
1 1/2 boxes jiffy corn muffin mix |
Directions:
1. Lightly grease a 13 X9 pan.
2. Preheat your oven to 375 F degrees.
3. Beat eggs until light, then add the oil and the salt.
4. Continue to mix this together and add the creamed corn, the sour cream and finally, the muffin mix.
5. Pour mixture into the prepared pan and place in the oven.
6. Bake for 35 minutes.
7. Add extra taste to the recipe using some of the following if you wish: 1 small can diced (and drained) geen chilies, 1/2-3/4 cup grated cheese (Monterey Jack or medium cheddar work well).
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