Emmy’s family makes this amazing, easy cornbread recipe. It’s really the best I’ve never had. It’s moist and actually had corn in it. It’s great with chili or toasted with some jam for breakfast.
- 1 package Cotton Pickin’ Cornbread mix (or 1 box Jiffy Cornbread mix — use Cotton Pickin’ if available. I can mail you some.)
- 1/4 cup oil (I use veggie)
- 8 oz sour cream (I use fat free)
- 8 oz cream corn (note this is < 1 can)
- 2 eggs (beaten)
- dash of sugar
Mix and pour into 9″ pie pan. Bake on 350 degrees for 35 minutes. Rub with stick of butter when hot and first out of the oven.