Thursday, November 15, 2018

Creamed Cornbread






I know most people don't like cornbread because they say it's dry. Then the one's that do eat it are against using Jiffy. My cornbread is NEVER dry and yes, I use Jiffy! Before you knock it, try it.

2 boxes of Jiffy mix
8 oz sour cream
3 beaten eggs
1 can creamed corn
1/2 cup room temp melted butter

Pre heat oven to 375°. Pour in all ingredients and fold until mixed well. Pour into a buttered 2.2 qt. or 2 lt. baking dish. Put into oven for 35 minutes or until brown. Enjoy!
Rosy Eats
Rosy Eats

Rosy is a lover of all things good food and finds joy exploring, experimenting, and sharing food adventures from all her travels. Coming from a line of great cooks and chef's, knowledge of food runs through her blood. Originally from the melting pot that is Miami, FL, she has always been exposed to foods from all over the world at an early age. She is also a lover of vintage cars, home design and architecture which she get's to explore plenty of in her current home city of New Orleans.

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