Thursday, February 21, 2013

Eppie’s Cornbread

This cornbread recipe is courtesy of Eppie's in Charlottesville VA. It is meant to be baked in a pan, but I like using muffin cups and freezing the remaining muffins for later use. Feel free to halve the recipe, it turns out a tasty, moist corn muffin.

2 boxes Jiffy corn muffin mix

1 stick melted butter

1 cup sour cream

2 eggs

1 can sweet creamed corn

Mix everything together and pour into a greased 9x13 inch pan.

Bake at 350 for 1 hour.

Bake muffins for 15 minutes and begin testing.

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