This, my friends, is the most moistest cornbread in the history of modern man. The simple superlative allowed by English grammar simply does not sufficiently describe this deliciously-sweet cornbread. Thanks to my friend, Maggie, for sharing this recipe.
Cornbread Everybody Likes
2 boxes Jiffy cornbread mix
5 eggs
16 oz. sour cream
1 c. oil
2 t. salt
8 oz. can creamed corn
Mix all ingredients until just blended. Bake in a 9x13 pan at 350 degrees for about 30-40 minutes...until golden brown, sides pull away from the pan, and inserted toothpick comes out relatively clean.
This bread is excellent warm or cold...with or without butter. But be warned: It Is Addictive!
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