MARSHA’S MISSOURI CORNBREAD (SWEET)
This homemade moist cornbread is with sour cream instead of buttermilk, giving it little tang and the perfect crumb. It doesn’t fall apart in your hand, but it easily crumbles in your mouth (as the best cornbread should). It’s a sweet cornbread – don’t try to tell me there is any other kind – but not so sweet that it doesn’t also work in savory recipes.
Why This Cornbread Recipe Works
My sour cream cornbread recipe was actually featured in Fine Cooking Magazine and their team did a ton of testing on it before sharing it. So, you don’t have to just take my word for it that it is a must-try!
The recipe includes two options for sugar amounts. I prefer a sweet cornbread using the higher amount (it’s still not too sweet). But, choose the lower amount if you plan to serve the cornbread with honey or other sweeteners rather than simply butter or clotted cream.
Ingredients :
- 1 Yellow Cake Mix
- 2 Jiffy Cornbread Mixes
- 8 oz Chive and Onion Cream Cheese
- 1/2 Cup Mayonnaise
- 1 Stick Butter
- 1 Cup Evaporated Milk
- 5 Eggs, Lightly Beaten
- OPTIONAL, 1 Small Can Diced Mild Green Chilies or Sliced Jalapeno’s or a Combination of Both
Directions :
- Generously Butter a 9×13″ Casserole Dish.
- Sift/Whisk together Cake Mix and Cornbread Mixes into a Large Bowl.
- In Separate Bowl Cream together Butter, Mayonnaise and Cream Cheese.
- Stir in Beaten Eggs and Milk.
- Pour Batter into Prepared Pan/Dish.
- Bake for 35-45 Minutes until Golden Brown.
This makes a Lot of Cornbread and I am not able to Half a Cake Mix. That being said, this Cornbread or Corn Muffins, Freezes Nicely.
