Spoon Cornbread

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!

Spoon Cornbread

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

2 Eggs

1 stick of Butter, melted

Pam

• 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).