What better side to have than a simple and sweet corn bread? When I think of corn bread, I picture a yellow bread that is soft and moist with an added sweetness- so yummy! But often times, we’re presented with something dry that crumbles apart before it gets a chance to enter our mouths.
Over the recent years, I discovered the secret ingredient to hold it all together- sour cream. Yes, the sour cream we use in our tacos and put on top of our baked potatoes! This added ingredient plus a bit of sugar and honey ensures that the bread doesn’t crumble. It’s also delicious enough to have your kids asking for seconds!
I like to use the Jiffy Corn Muffin Mix while tweaking the instructions to create this delicious corn bread. Try it for yourself and while you’re at it, make a delicious pot of spaghetti for the family to enjoy! This corn bread is truly the perfect complement ☺️
Scrumptious Corn Bread
Course: SidesCuisine: AmericanDifficulty: Easy8
servings5
minutes20
minutesIngredients
1 box of Jiffy Corn Muffin Mix
1 large egg
1/2 cup of sour cream
1/3 cup of milk
1/4 cup of vegetable oil
2 tbsp of honey
2 tbsp of sugar
Directions
- Preheat oven to 400 degrees.
- Start with the flour- empty into mixing bowl and remove all clumps using a whisk.
- Add remaining ingredients.
- Mix well using whisk.
- Spray pan with nonstick oil (butter flavored).
- Then pour batter into pan and place into oven.
- Let it bake for 20 minutes or until golden brown. Remove from oven and spread butter over top and sides, immediately.
- Let that cool for a few mins before slicing into 8 equal parts. Serve as a side dish and enjoy!
Notes
- I always insert a toothpick in the middle as a check so if it doesn’t come back clean then cook it a little longer (this took me 23 mins).
