Friday, November 13, 2015

Cornbread Everybody Likes

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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