Corn Bread

You might be thinking, why is she posting a recipe for cornbread. I can just pop open a box of Jiffy and have the best cornbread ever. Well, I was on the same page with you until I tasted THIS cornbread! This melts in your mouth like butter. It is seriously the best tasting cornbread you’ll ever put in your mouth. It probably helps that it all starts with a box of Jiffy and you enhance the Jiffy deliciousness. To quote a friend of mine, “this is crack cornbread!” Thanks Brian Beam! It really is so moist, it’s almost like a corn pudding. Just trust me, it is so delicious. Promise me you’ll make it at least once to find out what is so great about it. And I’ll promise you, that it won’t be the last time you make this cornbread!

 

I can't take credit for creating this gold mine, I got this recipe from my Hampton Park Women’s Club cookbook. Our old neighborhood in Virginia women’s club collected recipes from neighbors and we made a cookbook. I have found some great recipes in that cookbook. I miss those neighbors too. You know what helps me forget though?? Cornbread! ;-) Let’s get to it.

 

Ingredients:

3 eggs

½ cup corn oil (I've even used vegetable oil and it turned out fine)

1 can creamed corn

8 ounces sour cream

¼ teaspoon salt

2 boxes Jiffy Corn Muffin Mix

 

Directions:

It couldn’t get easier than this….Mix all ingredients together and pour into a 9x9 inch greased pan.

 

 

 

Bake 30 minutes at 375 degrees and wait for it to turn into a golden delicious pan of heaven....isn't that beautiful? If you knew how yummy it was, you'd be running to the store now to stock up on the ingredients!



See, don't you want to just take a bite out of it right now? I needed to sample it before I took it to a party. I must say, I was quite pleased with how it turned out. You really need to try this recipe! Super easy, super moist, and soooooo delicious!


 

Note: These pictures are of the recipe doubled, which is why I used a bigger pan.