I have never been much of a corn bread gal. Usually too dry for me.
This recipe, however, hooked me and has become my favorite!
The selling point? It is so very easy.
I love to serve it with my Slow Cooker Taco Soup.
- 2 boxes Jiffy corn muffin mix
- 1 cup sour cream
- 3 eggs, beaten
- ½ cup melted butter or margarine
- 1 tsp. salt
- 16 oz. can creamed corn
- Mix all ingredients together and pour into greased 9×13 baking dish.
- Bake at 375 degrees for 35 minutes or until lightly brown.
My favorite breads include:
I also am a dessert lover and you can view my dessert favorites here.