It's rare that I describe cornbread as "heaven." I've always found it dry, dense...just not that great. A pale comparison, if you will, to an ordinary piece of white bread. But then, through a roundabout way, I received the following recipe. It's beyond cornbread. I think I almost passed out from joy the first time I tried it. (Sadly, I'm not exaggerating about this--good food makes me indescribably happy.) Anyway, this is a versatile recipe. Serve it hot, cold, with butter, jam, honey, or apple butter, as a side to dinner or as breakfast. However you serve it, it's bound to become a staple in your recipe collection. And best of all, it really could not be easier. If you want to half the recipe (because this makes a ton of thick, gorgeous pieces), just pour it into an 8x8 or 9x9 greased dish. And yeah, as you can see, it's TOTALLY healthy.
"Beyond" Cornbread
6 eggs
2 sticks butter, melted
3 packages Jiffy corn muffin mix
16 oz. sour cream
2 -15.5 oz. cans cream of corn
Preheat oven to 350 degrees. Lightly beat eggs, then fold in remaining ingredients until well blended. Pour batter into a greased 9x13 pan and bake for 45-50 minutes (or until a toothpick inserted comes out clean).
Subscribe to:
Post Comments (Atom)
This is the best cornbread EVER!!
ReplyDeleteIt sounds really good. I'm glad to see a cornbread recipe without sugar. Whether or not to add sugar to cornbread is a recurring argument between me and my husband (and in-laws). I don't believe cornbread should be sweet.
ReplyDeleteMindy, do you really cook like this EVERY night?!
Natalie--I think this is the perfect balance of sweet and savory cornbread. I haven't been able to find another recipe that tops this. And no, we don't cook like this every night! But we do make a menu for the week on Sundays, and there are days we have leftovers--or there is no way we could afford the grocery bill! It's generally an every-other-night kind of thing.
ReplyDelete