Description

Native Americans knew what they were doing when they first made cornbread. You can improve it and make a store bought mix easier and more moist with a little twist, add sour cream and a little sugar. You'll be glad you did.

Ingredients

• 2 - 8.5 oz. boxes Jiffy Corn Muffin Mix
• 2 eggs
• 2/3 c. milk
• 1 c. sour cream
• 1/2 c. vegetable oil
• 2 T. sugar, optional
• butter, for serving

Steps

1. Preheat oven to 400 degrees. Grease a 9 x 9 casserole/baking dish.
2. Add both corn muffin mixes to a large bowl. Add eggs, milk, sour cream, vegetable oil and sugar; stir well.
3. Pour into the prepared baking dish.