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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Jiffy Cornbread with Creamed Corn Recipe

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This recipe for Jiffy Cornbread with Creamed Corn is from Live To Eat Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 boxes (8.5 oz) Jiffy Corn Muffin/Cornbread Mix

1 can (14.5 oz) Creamed Corn

1 can (14.5 oz) Mexi-Cali Sweet Corn, drained

1 1/2 cups sour cream

4 eggs

1 cup butter, melted

1/4 cup milk, if needed for consistency
Directions:
Directions:
Pre-heat oven to 350 - 400 °F. In a large mixing bowl, whisk the eggs together. Add the melted butter, sour cream, creamed corn, Mexi-Cali corn,and mix together until smooth. Stir in the Jiffy mix until combined well. If too dry, mix in milk.

Pour into three greased 8 x 8 inch baking dishes, or one 11 x 18 inch baking dish and bake for 30-45 minutes until center is set and top is golden brown. Let rest for 10 minutes, cut and enjoy slathered with butter.

Serves 12-14

 

 

 

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