Quick & Moist Cornbread

   

My husband really loves Cornbread. But it has to be really good Cornbread. Moist and sweet. Not dry and crunchy! This recipe is a quick throw-together recipe because it starts with two box mixes. I like to bake my Cornbread in a 9x13 pan. The nice thing about this Cornbread is it can be made early in the day or day before you want to serve it. Serve it warm with a little butter and honey to send this Cornbread over the top! Perfect for your next BBQ menu!

QUICK & MOIST CORNBREAD

Like I said, start with two box corn muffin mixes. They are very budget friendly too!

Cornbread

 

Next pour in a can of drained Corn.

Cornbread

 

The secret to this Cornbread's moistness is Sour Cream!

Cornbread

 

Next come the eggs.

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Milk next!

Cornbread

And Honey... Got to have Honey!

Cornbread

 

Pour in a greased 9x13 pan. Bake at 400˚.

Cornbread

 

Serve warm. ENJOY!

Cornbread

 

QUICK & MOIST CORNBREAD

2  8.5 oz. boxes Cornbread Muffin Mix

1  15 oz can of Whole Kernel Corn, drained

1/2 C. Sour Cream

3 Eggs

1/2 C. Milk

1 Tbsp Honey

Dump all ingredients together into a large mixing bowl. Stir until Cornbread mix is just moistened. Pour into a greased 9x13 pan. Bake at 400˚ F for 25-30 minutes or until a toothpick inserted in the middle comes out clean. ENJOY!

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