Post by Kathy on Aug 21, 2016 20:52:28 GMT
Creamed Cornbread
Yum! Yum! Yum! This recipe comes from Kandice, my son's girlfriend, and it is delicious! She knows the recipe by heart and her family has her make it on Thanksgiving, Christmas and just anytime! We were lucky enough to be a part of it this year and it was the best cornbread I've ever eaten!
So moist and tasty! The tiny bit of sweetness with the 2 different types of corn mixed with melted butter, sour cream and my favorite cornbread, Jiffy! Kandice says the key to the perfect cornbread is letting it cool completely to room temp before digging into it and to make sure you get a golden crust on top before removing it from the oven! She has tried it while hot and she says the taste is totally different from it being cooled! I had it cooled and it was fantastic! I warmed mine 10 seconds in the microwave and it was perfect! Perfect side dish for any meal!
2 boxes Jiffy Cornbread Mix
2 (15 ounce) cans cream corn
2 (15 ounce) cans sweet corn, drained
2 eggs, beaten
½ stick butter, melted
8 ounces sour cream
Preheat oven to 400°
Spray or butter a 9x13 baking dish.
In a large bowl combine all ingredients. Mix well. Pour into baking dish.
Bake 1-1¼ hours or until top is golden brown.
Let cool completely to room temp before serving. This is key so everything sets up nicely.
