Freezer Friendly Corny Cornbread

By á-6416

Ingredients

• 5 cups frozen corn
• 1/2 cup butter melted
• 8 oz sour cream
• 2 4oz pkg Jiffy Corn Muffin Mix
• 5 eggs

Preparation

Step 1

Mix all ingredients in a large bowl, and bake
this recipe make 1 large pans (8x13) or 2 loaf pans,
at 350 degrees for 45 minutes for large pan and 25-30 for loaf pans.

To Freeze
After mixing ingredients, place in freezer bags for the loaf pan size put about 3 1/2 cups of mix per bag. To Cook, Thaw, pour contents into greased 9 X 13 pan or loaf pan and follow baking directions above.

I have also baked some in muffin size and froze already cooked to pull out for lunches.