This is not my recipe, though I wish it was. This was the best cornbread that I've ever had and I am a cornbread aficionado (as well as all things Southern)
Cornbread Supreme
Makes one 9x13 pan
1 (16 oz.) can whole kernel corn, drained
1 (16 oz.) can cream style corn
16 oz. container sour cream
4 eggs, slightly beaten
1 cup margarine or butter, melted (I only used 1 stick of butter)
2 boxs Jiffy cornbread mix (7 1/2 oz. each)
2 cups shredded cheddar cheese (optional) (not really optional)
1. In a large bowl, combine cornbread mix, sour cream, butter, whole kernel corn, cream style corn, and eggs. Place in a lightly greased 9" x 13" baking dish and sprinkle with 2 cups shredded cheddar cheese. Bake at 350-f degrees for 45 to 50 minutes or until golden on top and cooked through. (My oven is old and I would say I cook it for 55-60 minutes)
For more recipes, please visit Gayle
Also...why is it that the weekend you finally want to break out the kite your kid has been talking about, it's going to pour down rain?
Friday, February 27, 2009
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2 comments:
I'm probably just blind, but I can't find the recipe.
Thanks for posting it. :o) I am SOOO going to try this. I had what I thought was the "perfect cornbread recipe," but I'm anxious to see if this is even better.
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