miss meekins cornbread
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.
prep time
15 Min
cook time
50 Min
method
Bake
yield
Ingredients
- 1 stick margarine
- 2 boxes jiffy muffin mix
- 1/3 cup sugar
- 3 - eggs
- 1 (14 3/4 cans cream style corn
- Dash - salt
- 1/2 teaspoon vanilla
- 8 ounces sour cream
How To Make miss meekins cornbread
-
Step 1Melt 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Other Breads
Method:
Bake
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