This the worlds best cornbread recipe ever! I know you will love it. It is so moist and flavorful and it easy to whip up! The delicious cornbread goes in a 9″ x 13″ dish making enough for a hungry family. A perfect accompaniment for cold weather soups. We are serving it up tonight with Slow Cooker Chili. Give it a try with Taco Soup for a crowd pleasing meal. The cornbread also pairs well with Tomato Basil Soup or Pressure Cooker Lentil soup for a meatless meal.
Worlds Best Cornbread Ingredients
Easy to make, extremely moist corn bread recipe with Jiffy Mix, cream corn, sour cream and chiles to throw it over the top. My family is thrilled when they see me pull it out of the oven. It is a go to recipe to serve along our favorite soups for company. The soup and cornbread can be made just before guests arrive so you don’t spend your evening cooking. You only need to serve it up and enjoy!
Worlds Best Cornbread
2 – 8.5 ounce boxes Jiffy corn muffin mix
1 cup sour cream
3 eggs, beaten
½ cup butter, melted
1 tsp. salt
1 – 16 oz. can creamed corn
1 – 4 ounce can diced green chiles
Mix all ingredients together and pour into a greased 9×13 baking dish. Bake at 375 degrees for 35 minutes or until lightly brown and pick comes out clean when placed in the middle.
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