EZ Cornbread

February 19, 2012

It baffles me that I haven’t featured this cornbread yet. My mom’s EZ Cornbread is a must-bake sort of recipe during soup season. It’s EZ and delicious. For those of you that like dry, crumbly, skillet-cooked varieties of cornbread, this isn’t for you. EZ Cornbread is soft and moist… almost souffle-like.


You Will Need:
1 box Jiffy cornbread mix
3 eggs, whipped
3/4 cup vegetable oil
1 small can cream corn
8 ounces sour cream

Preheat oven to 350. Mix all ingredients together. Pour into a square baking dish. Bake for 40 minutes or until golden.

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