Baked Jiffy Cornbread
It can be made with French onion dip now, instead of regular sour cream.
You won't believe how delicious it is.
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- 3 eggs
- 8 oz. tub french onion dip
- 1/4 cup butter, softened
- 1 box jiffy cornbread mix
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 15 oz. can corn, drained
- 14 oz. can cream-style corn
1In a bowl, beat eggs, dip, butter, Jiffy mix, salt and pepper until combined. Stir in both cans of corn.
2Pour into a greased 11x7x2 baking dish.
3Bake at 350 for 35-40 minutes or until edges are lightly browned and pull away from sides of dish.