Corn Bread Bake

So, I was definitely supposed to post this the day after I posted the Skinny Chicken Taco Chili and not a WEEK later, but it's been a hectic week at work.  Anyways,  THIS is how corn bread should always be made. I love corn bread, but I don't like how it is often super dry and crumbly.  This recipe is anything but dry. It also made the perfect side dish to the chili. Was it as healthy? Mmmm not quite. BUT if you can control yourself and eat just ONE piece...it's totally fine.  And did I mention it was EASY to make? Just perfection. Big thanks to Squidoo for the recipe!

Serves: 8-10 pieces
Cook time according to Squiddo: 40-45 mins
Cook time according to Rachel: 45 mins
How difficult was this for Rachel? EASY!

1 stick butter              
2 eggs
8 oz light sour cream
1 can cream corn
1 can kernel corn, drained
1 box Jiffy corn bread


Preheat oven to 450 degrees
Melt butter & then mix with the eggs & sour cream.
Add both cans of corn. Don't forget to drain the corn kernels from the water.
Stir in corn bread mix. Then pour in a greased baking dish.
Bake 40-45 mins. Once removed from the oven, let it cool down for 5-10 mins. 

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