Mom's Cornbread

By Dirts_Mom

Moist cornbread for those that like a cake-like cornbread rather than a dry cornbread.

Good for a crowd, good with a big pot of chili (football parties, etc)

Ingredients

• 2 packs of Jiffy cornbread mix
• 1 tsp salt
• 3 eggs beaten
• 1/2 cup corn oil
• 1 cup sour cream
• 1 can cream corn
• 1 can whole corn (1/2 of juice drained)

Preparation

Step 1

Preheat oven to 350 degrees. Stir together corn muffin mixes, salt, beaten eggs, corn oil and sour cream. Stir until smooth. Fold in creamed corn and whole corn. Pour into greased 9 x 13 x 2 inch pan. Bake for 30 - 40 minutes or until dark golden brown. If you want your cornbread drier, leave out the 1/2 can of whole corn juice. If you want your cornbread more moist, don't drain the whole corn at all.