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!
I love to teach my kids how to bake at an early age so they can be helpful in the kitchen and aren’t afraid to cook when they’re on their own.
The selling point for this recipe? It is so very easy.
I love to serve it with my slow cooker favorite Taco Soup
or my family recipe Chicken Noodle Soup
or even White Chicken Chili.
Your family will thank you. ~smile~
- 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.