I had to steal this Recipe from my Buddy Jim (SmokinOutBack), because it sounded just like what I’ve been looking for.
I was right, it is Great, so I decided to do a Step by Step of it, and Jim said I should do one (Thanks Jim).
I’ve been trying Recipes for Corn Bread for years, and none of them were what I was looking for——They were all too dry for me.
I always have to put butter on top, and heat the pieces to melt the butter.
This Recipe has plenty of butter in the mix, so none is needed to be added later.
Here is the Recipe:
2 Boxes of Jiffy Corn Muffin Mix (8.5 oz each).
1 Can of Creamed Corn (about 15 oz).
6 Eggs (I used 5 because they were on the Large side).
1 Cup of Sugar.
8 oz of Sour Cream.
2 Sticks of Real Butter (Melted).
Whisk everything together in a bowl, Spray Pam in a 9” X 12” foil pan, and pour the mixture in.
Bake at 350° for 45 to 50 minutes (Check with Toothpick).
Remove & allow to cool.
That’s Basically it——If it was hard to do, I probably wouldn’t do it.
Thanks for stopping in, and Thanks again to “SOB” too!!!
All the Ingredients used:
Gotta spray your pan with “Pam” or a similar coating:
I got this Mixer more that 47 years ago, and it still works Great !!!
After mixing, pour into Buttered 9” X 12” Foil Pan:
Remove from Oven & allow to cool:
Closer look, with 2 pieces missing:
Test piece—Best I ever ate:
While making the Corn Bread, we had some Visitors (Picture taken from Bear's Bedroom Window):