Extra creamy cornbread

Extra Creamy Cornbread recipe

By A recipe of Extra creamy cornbread. Click here to read more.
4 eggs, beaten
One 16-ounce can of kernel corn, drained
One 16-ounce can of creamed corn
Two 8-ounce boxes of corn muffin mix
One pint sour cream
Two sticks of butter or margarine, melted


Mix all ingredients thoroughly and pour into a 10 by 13-inch greased baking pan. Bake at 350 degrees 30 to 40 minutes or until golden brown on top. Let cool and slice into squares or triangles. Can be refrigerated and re-heated. Serve warm.

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