very moist corn bread


nikki sarubbi Recipe

By nikki sarubbi yumtum


Rating:
Serves:
2-4
Prep:
10 Min
Cook:
55 Min
Comments:

one of my BFF gave me this recipe a few weeks ago, cannot tell u how many times i have made it so far, kids and grown ups alike luv it, don t know if it is an appetizer or side dish or a snack, but whatever it is ITS VERY GOOD!!!! u can also add spicy like chipolte but my kids didn t like it!! try it

Ingredients

1 box
jiffy corn bread mix
1 stick
butter melted
1 can(s)
cream corn
1 can(s)
whole kernel corn, drained
1 c
sour cream
1
egg

Directions Step-By-Step

1
add all ingredients and mix wth whisk, pour into 9x9 pan, bake at 350 for about 50 -60 minutes, watch till brown. its VERY MOIST, goes very fast around my kids

About this Recipe

Course/Dish: Savory Breads
Other Tag: Quick & Easy


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5 Comments

user
Deb Piereman grreat
Mar 21, 2011
Thank you. I use the 8 oz small size can of corn. Sometimes creamed corn, sometimes not. Works well both ways.
user
Mar 20, 2011 - Karla Everett shared this recipe with discussion group: BREADS AND BISCUITS!
user
Deb Piereman grreat
Jan 31, 2011
This looks delicious. What size cans of corn are used? The small 8 oz cans or the larger 14 oz cans? I have a similar recipe that uses mayonnaise in lieu of the butter and sour cream but I cannot wait to try yours!
user
Sissy Hertzog straycat
Jan 18, 2011
I make this all the time for years this is wonderful even as a snack.
I have used the 7oz cans of corn with the jiffy mixes but when I make a large pan a 14 or 16oz can of corn and cream corn works I sprinkle sugar over the top of the pan with butter while it bakes makes a sweet scrumptious wonder for the tasetbuds
user
joan tomczak Meemom
Aug 26, 2010
question
what size can of corn do you use?
Thanks
Joan