Cornbread is the easiest side to make for a fall dinner of soup, chili or anything. With a pat of butter on top of hot cornbread, you will want fall to stay around for awhile!
Connie’s Jiffy Cornbread
1 box Jiffy brand Corn Muffin Mix
1 cup sour cream
1 can creamed corn
1 and 1/2 Tablespoons sugar
3 eggs, beaten
Preheat the oven to 350 degrees.
Beat the eggs in a medium sized bowl. Add to it the corn muffin mix and stir with a spoon. Add the creamed corn, sugar and mix until all ingredients are moistened.
Pour the cornbread mixture in to a buttered 8 x 8 inch pan. Bake the cornbread for 45 minutes, or until a toothpick comes out clean.