"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Extra Moist Cornbread with Sour Cream Recipe

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This recipe for Extra Moist Cornbread with Sour Cream, by , is from The Brown Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sheila Vella
Added: Sunday, June 1, 2008

Category:
Category:

Ingredients:  
Ingredients:  
3 large eggs
1/2 C vegetable oil
1 tsp salt
2 T sugar
8 oz creamed corn
1 C sour cream
1 1/2 boxes Jiffy corn muffin mix

Directions:
Directions:
Preheat oven to 375 and grease 13X9 pan.

Beat eggs until light, then add oil and salt and mix well. Continue to mix and add creamed corn, sour cream and muffin mix. Pour mixture into prepared pan and bake for 30-35 minutes.

Extras: 1 small can diced and drained green chilies and/or 1/2 C grated cheese

Personal Notes:
Personal Notes:
For an 8" square pan: use...2 eggs, 1/4 C oil, 1/2 tsp salt, 1 T sugar, 1/2 C sour cream, 1/2 can creamed corn and 1 full box of mix. This will make 6 muffins which will bake about 20-25 minutes.

 

 

 

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