This Is the Only Cornbread Recipe You'll Ever Need (Moist & Delicious) by Donna John
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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
- 17 ounces (2 boxes) Jiffy corn muffin mix
- 1 cup sour cream
- 3 eggs
- 1 stick (8 tablespoons) butter, melted
- 1 teaspoon salt
- 15 ounces (1 can) cream-style corn
Recipe Notes
- For some spice, stir in some fresh chopped jalapenos.
- Store the cornbread in an airtight container to keep it fresh.
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.
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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Will definately try this recipe with it.