Moist Cornbread Recipe: The Only Cornbread Recipe You'll Ever Need by Donna John
In Texas, everyone has their opinion about the perfect cornbread. Moist or crumbly? A little sweet or no sweetness at all? Cast iron skillet or baking dish? Muffins, sticks or squares? For me, this is the perfect cornbread recipe. Period.
My all-time favorite cornbread recipe is made with Jiffy corn muffin mix, sour cream, eggs, melted butter, salt and cream-style corn. Mix all the ingredients together, pour them into a 13x9-inch baking dish and bake. That's it. In no time you'll have a pan of moist cornbread. Quick and easy!
Cornbread can be served as a side dish with any meal. It's perfect with barbecue, a bowl of beans, gumbo, soup or stew. Actually, it's perfect with any meal (try it with fried chicken!).
Cuisine: American
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 12
Ingredients
- 2 boxes Jiffy corn muffin mix
- 1 cup sour cream
- 3 eggs
- 1 stick (1 cup) butter, melted
- 1 teaspoon salt
- 1 can (15 ounces) cream-style corn
Here's how you make it:
- Mix together all ingredients in a bowl. Pour into a lightly greased 13x9-inch baking pan.
- Bake in a preheated 375-degree F oven for 30 to 35 minutes or until lightly browned.
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Will definately try this recipe with it.