I gave you a great red bean recipe yesterday, and then I remembered that you’d need some cornbread to go with those beans. This is the one that we call Lola’s Recipe, and it truly is good enough to eat by itself!
3 Boxes Jiffy Cornbread Mix
1 (15oz) can cream-style corn
1 (15oz) can whole kernel corn, drained
1 (16oz) carton sour cream
2 sticks butter, melted
4 eggs, beaten
Mix all ingredients well. (I actually add about 1/4 cup sugar to this mixture.)
Bake in your greased pyrex or skillet @ 350 for 40-50 minutes or until done. Because this recipe makes such a large amount, I actually use two skillets. This gives me enough to freeze for later. If you put it all in one pyrex, you will have some THICK cornbread, and it will take you closer to an hour to get it done.
I think this will become THE cornbread recipe, the one people beg you for once you get your consistency worked out to suit you. Of course, don’t forget that you can TexMex this recipe up a bit just by adding some green chilis or even some chopped jalepenos!