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Moist and Tender Cornbread

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“I took measurements this time when I whipped up my cornbread. It's a really moist and cakelike cornbread. Cook time is a guess, as I really forgot to take note of how long it was in the oven. Bake until just set.”
READY IN:
50mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

  • 1 13 cups white cornbread mix
  • 13 cup sour cream
  • 13 cup milk
  • 2 eggs
  • 1 teaspoon salt
  • 1 (14 ounce) can creamed corn
  • 6 tablespoons butter (divided)
  • optional
  • chopped jalapenos or onion

Directions

  1. While mixing the cornbread, be melting 4 T butter in an 8" cast iron skillet.
  2. In a bowl, beat the eggs with the milk and sour cream. Stir in the rest of the ingredients, including the melted butter.
  3. Add remaining 2 T butter to the skillet and once it's melted pour the cornbread mix into the skillet.
  4. Place in the oven and bake until just set (30-45 minutes).

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