Moist and Tender Cornbread |
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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 12 |
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This is moist and delicious. I came up with this recipe as an alternative to the usual dinner rolls always served in restaurants. I wanted to find a way to keep it moist, if there were leftovers....well there never were!! Many times people would opt for a piece of this with honey butter over dessert.I made this in large batches, and didnt really measure to any certain degree, but i think i came up with it for a smaller batch. Ingredients:
3 (8 1/2 ounce) boxes corn muffin mix (i used jiffy mix) |
3 eggs, slighty beaten |
1 cup whole milk |
1 cup vegetable oil |
1 cup sour cream |
honey butter |
softened butter or margarine |
honey |
Directions:
1. Put all ingredients in a mixing bowl and stir with wooden spoon till well mixed. There should still be a few lumps.
2. Put in a greased 9x13 pan.
3. Bake at 375 degrees for 30 - 40 minutes. Bake until set, and light golden brown and edges just start to pull away from pan. You dont want to overbake it.
4. Serve warm with honey butter.
5. Mix equal parts of butter or margarine and honey for the honey butter. will keep for weeks in the frig.
6. Keep leftover cornbread covered and in frig. reheat in microwave to warm up.
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