Miss Meekins Cornbread

Donna Cain


This cornbread recipe came from a dear friend who lived in Hatteras, NC. Miss Meekins is no longer with us but her recipe remains a family favorite. Hope you enjoy.


★★★★★ 2 votes

15 Min
50 Min


  • 1 stick
  • 2 box
    jiffy muffin mix
  • 1/3 c
  • 3
  • 1 (14 3/4 can(s)
    cream style corn
  • Dash
  • 1/2 tsp
  • 8 oz
    sour cream

How to Make Miss Meekins Cornbread


  1. Melt margarine in a 13 X 9 pan in a 350 degree oven. Empty Jiffy muffin mix into a bowl and stir until all the lumps are gone. Stir in sugar. Add beaten eggs and mix well with a spoon. Mix in cream corn, salt, vanilla, and sour cream. Pour over melted margarine and bake at 350 degrees for 45-50 minutes or until lightly browned. This cornbread also freezes very well.

Printable Recipe Card

About Miss Meekins Cornbread

Course/Dish: Other Breads

Show 14 Comments & Reviews

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