Jiffy Cornbread


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.

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