Extra creamy cornbread recipe
Extra Creamy Cornbread recipe
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- 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.
Reference: Extra creamy cornbread recipe
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