Cornbread

"My girlfriend gave me this recipe and the cornbread is like eating cake. Everyone who has tried asks for the recipe."
 
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photo by Lavender Lynn photo by Lavender Lynn
photo by Lavender Lynn
Ready In:
1hr
Ingredients:
6
Serves:
4-6
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ingredients

  • 2 (8 1/2 ounce) corn muffin mix (I use Jiffy)
  • 1 (15 ounce) can creamed corn
  • 1 12 cups sugar
  • 1 cup sour cream
  • 4 eggs
  • 1 cup melted butter
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directions

  • Preheat oven to 350. Add ingredients to box and mix by hand. Pour into a greased 9 x 13 pan and bake for 40 to 45 minutes until golden brown.

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Reviews

  1. Got lucky with this recipe! Never tried it before. Read the suggestions to cut the sugar - I cut the sugar down to 1 cup. Still plenty sweet. Everyone loved it. Will definitely make it again. It went great with our chili.
     
  2. The husband and I loved this corn bread. I did make one adjustment, I added 4 or 5 slices of jalapeno (I diced the slices if that makes since). I will definitley be making this again. Thanks for posting.
     
  3. I love sweet cornbread, but WOW, is this sweet. I made as written. Will follow the recommendation of other reviewers to significantly reduce sugar. I used Jiffy corn muffin mix. The cornbread has a great texture. Thank you.
     
  4. This is some of the best cornbread that I've ever had. It reminds me of the corn cake that used to be served at Chi-Chi's. Everyone should try this.
     
  5. Nice and moist. Reduced sugar to 1/2 c. and still very sweet.
     
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RECIPE SUBMITTED BY

Love to try new recipes. Love to scrapbook!!1
 
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