very moist corn bread

nikki sarubbi Recipe

By nikki sarubbi yumtum

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


Recipe Rating:
 1 Rating
Serves:
2-4
Prep Time:
Cook Time:

Ingredients

1 box
jiffy corn bread mix
1 stick
butter melted
Find more recipes at goboldwithbutter.com
1 can(s)
cream corn
1 can(s)
whole kernel corn, drained
1 c
sour cream
1
egg
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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
  • Comments

  • 1-5 of 5
  • user
    joan tomczak Meemom - Aug 26, 2010
    question
    what size can of corn do you use?
    Thanks
    Joan
  • 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
    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
    Karla Everett Karla59 - Mar 20, 2011
    Karla Everett [Karla59] has shared this recipe with discussion group:
    BREADS AND BISCUITS!
  • 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.