- Preheat oven to 350℉.
- Mix all ingredients together using a spoon.
- Spray muffin tine with a little Pam, and pour in mixture.
- Bake for appx. 35 minutes, or until tops are golden brown, edges are darkened, and an inserted toothpick comes out clean (if baking in a rectangular pan, bake time will increase to about 1 hour).
December 30, 2008
Since everyone seems to be snowed in and cold (except for my parents - ya, ya, I know it's warm and sunny and I never should have moved above the Mason-Dixon line. I get it.). I thought I would share with ya'll my perfect accompaniment to the soup that we will all be inevitably making. This is like an amped-up version of cornbread. It's quick and easy, and doesn't even require you to pull out a whisk.
It's starts with good ol' Jiffy mix, then you add creamed and regular corn. There's also some sour cream in there to keep the bread nice and moist. I often make this in muffin tins and freeze any extra muffins. They freeze beautifully and will make even a canned soup night seem homey. If you like sweeter cornbread vs. the kind with some heat, this is for you.
I hope everyone has a wonderful and safe New Years! We are off to Canada for a few days, so assuming I don't become a popsicle while we are there, I will see you all in 2009!
1 Dozen Muffins
1 package Jiffy Corn Muffin mix (8 1/2-oz.)
appx. 10-oz. Canned Creamed Corn
appx. 10-oz. Canned Kernel Corn, drained
1 cup Sour Cream
1 stick of Butter, melted