Wednesday

Moist Cornbread

1 15 oz can corn, drained
1 15 oz can creamed corn
1 pkg Jiffy corn muffin mix
½ cup sugar
2 eggs, beaten
½ cup butter
1 cup sour cream

Preheat oven to 350°. Mix all ingredients together in a large bowl. 

Pour batter into well greased 9”x13” baking pan. Bake 45-60 minutes until center is firm.

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