This is one of those good ol’ Midwest recipes. This is my Mom’s version, so it’s the best version, of course. This is quite a bit softer than your traditional cornbread, but as a person who finds cornbread typically too dry- I’m in love with this stuff. This is not cornbread that you can cut into cute little squares, it will probably end up as a pile on your plate, and you probably will eat it with a spoon, and you will love it. It uses the good stuff:
That’s right, Jiffy corn bread mix, canned cream corn etc.
Here’s Audrey’s recipe.
2 eggs, lightly beaten
1 cup sour cream (light is fine)
1- 8 ½ oz package Jiffy corn muffin mix
½ cup melted butter or margarine
1 8oz can cream style corn
1 8oz can whole kernel corn, drained (or you can use 1 cup of frozen corn)
½ cup shredded Swiss cheese (optional)
Preheat oven to 350 degrees.
Melt the butter and set is aside to cool slightly. Lightly beat the eggs, then add the sour cream, Whisk to combine.
Add muffin mix, creamed corn, whole kernel corn, and butter. Whisk to combine.
Pour into a 9X9 baking dish. Bake for 35 minutes. Sprinkle cheese on top and bake for 10-15 minutes more or until a toothpick comes out clean.
Sometimes I add the cheese, sometimes I don’t; it depends on what I’m making. You could also use, cheddar, or Gruyere or any other kind of cheese you like.
It is also particularly delicious with Green Chili.