![]() ![]() ![]() Pour cornbread mixture into prepared baking pan and place in oven for 35 to 40 minutes, or until the top is golden brown. Set that aside until you’re finished making the cornbread batter.Īdd the jiffy cornbread mix, creamed corn, sour cream, oil, sugar, eggs, cayenne pepper and salt to a medium sized bowl and mix together until fully combined. Sour Cream – I like to use Daisy Sour Cream but you can use what you haveīegin by preheating your oven to 350 degrees, then lightly coat a 8×8 baking pan with cooking spray.What You Need To Make Sour Cream Cornbread The results were incredible! This dense, rich Sour Cream Cornbread is a welcome addition to any weeknight meal, potluck, or chili night! A piece of this cornbread is just the thing to sop up all the wonderful flavors of any dish you are making this fall. To make it my own, I added a touch of heat with some cayenne pepper and I baked it in a square baking pan to make it thicker. It’s rich, dense and has just the right amount of sweetness. Folks absolutely go nuts over it mostly because it’s just so stinking good. I’ve had it at potluck suppers and tailgating parties. is one of those recipes that’s been around for years. But hold on, there’s a little bit of magic that happens when creamed corn, sour cream, and a few other ingredients are added in. This recipe for Sour Cream Cornbread starts with a box of Jiffy corn muffin mix. ![]() I am a fan of the ‘make it from scratch’ club but this time, I’ve stepped out and made this dish with a short cut. I’m stating right here and now, this is not your average cornbread! If you’re from the South, you know how seriously we take our cornbread. Perfect served alongside soups, chilis, and stews, this recipe is destined to become a new family favorite! Sweet, rich Sour Cream Cornbread is so delicious you’d never believe it’s a short-cut recipe! This moist cornbread recipe starts out with a boxed mix but it’s taken to a whole new level with just a few simple ingredients. ![]()
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