Jiffy Cornbread with Creamed Corn

Name: Jiffy Cornbread with Creamed Corn
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Ingredients: 3 large eggs, at room temperature; 1 cup (8 ounces) sour cream, at room temperature; ¼ cup vegetable oil; 2 tablespoons honey; 1 (14.75 ounce) can creamed corn, not drained; ½ teaspoon salt; 2 boxes (8.5 ounces each) Jiffy corn muffin mix

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Prep Time: 10 minutes

Cook Time: 45 minutes

Total: 55 minutes

Servings: 9

Author : Blair Lonergan

jiffy cornbread

Ingredients

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3 large eggs, at room temperature1 cup (8 ounces) sour cream, at room temperature¼ cup vegetable oil2 tablespoons honey1 (14.75 ounce) can creamed corn, not drained½ teaspoon salt2 boxes (8.5 ounces each) Jiffy corn muffin mix

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Instructions

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Step 1

Preheat oven to 375°F. Grease a 2-quart baking dish (a deep 8 x 8 inch dish or 9 x 9 inch dish); set aside.

Step 2

In a large bowl, whisk together eggs, sour cream, oil, and honey until smooth. Add the creamed corn, salt, and corn muffin mix. Stir just until combined; do not over-mix.

Step 3

Transfer batter to the prepared baking dish.

Step 4

Bake for 45 minutes, or until the top is golden brown and a toothpick inserted in the center of the cornbread comes out clean.