Here is a traditional side dish that people often make for many holidays. We call this dish creamed corn cornbread. I know there are many names for it and many versions of it. So far this is my favorite recipe for this dish. I received this recipe during a Thanksgiving dinner a few years ago from my husband’s cousin. After one bite of her creamed corn cornbread, I was hooked; I had to get the recipe! This tastes so good even my husband looks forward to me making it.
Start by melting your 4 oz. stick of margarine in a bowl.
Now mix in your 1 can of whole kernel corn, 1 can of creamed corn, 1 (8 oz.) tub of sour cream, 1 egg, and 1 box of Jiffy corn muffin mix. Mix all of the ingredients until its combined. Pour ingredients into a greased casserole pan.
Preheat your oven to 350 degrees and then bake for 1 and 1/2 hours. And that’s it! Now you will always have a great side dish to wow your guests.
- 1 (4 oz.) stick of margarine
- 1 can whole kernel corn
- 1 can creamed corn
- 1 (8 oz.) tub sour cream
- 1 egg
- 1 box Jiffy corn muffin mix
- Start by melting your 4 oz. stick of margarine in a bowl. Now mix in your 1 can of whole kernel corn, 1 can of creamed corn, 1 (8 oz.) tub of sour cream, 1 egg, and 1 box of Jiffy corn muffin mix. Mix all of the ingredients until its combined. Pour ingredients into a greased casserole pan. Preheat your oven to 350 degrees and then bake for 1 and 1/2 hours.
1 Comment on Creamed Corn Cornbread
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One of my favorites. Yum!