“This is a very moist cornbread. I got the recipe from my grandmother. I written it so many times, I have the recipe memorized. This bread is great warm or cold. If taking it to a potluck, make at least 2 batches.”
READY IN:
40mins
SERVES:
10-12
UNITS:
US

Ingredients Nutrition

  • 2 (8 1/2 ounce) boxes Jiffy cornbread mix
  • 2 eggs
  • 12 cup butter (1 stick)
  • 2 tablespoons sugar
  • 8 ounces sour cream
  • 1 (15 ounce) can creamed corn

Directions

  1. Preheat ove to 350 degrees F. Melt the butter in a 13" x 9" pan.
  2. In a large mixing bowl, combine the mixes, sugar, eggs, sour cream and creamed corn. Pour batter into pan on top of the butter and spread evenly.
  3. Bake 35-45 minutes until light golden brown and a toothpick inserted in center comes out clean.

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