Moist Jiffy Cornbread
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
Directions
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Preheat oven to 400 degrees. Grease a 9 x 9 casserole/baking dish.
Add both corn muffin mixes to a large bowl. Add eggs, milk, sour cream, vegetable oil and sugar; stir well.
Pour into the prepared baking dish.
Bake for 25-30 minutes, or until a wooden toothpick inserted into the center comes out clean.
Serve hot with butter.
16 servings.