Humphrey’s Very Moist Cornbread
"This is a hybrid between the classic corn casserole and cornbread. It is very soft and moist, but you can still pick it up and eat it like cornbread. This is very good."
Original is 12 servings
Ingredients
Nutritional
- Serving Size: 1 (91 g)
- Calories 125.4
- Total Fat - 7.2 g
- Saturated Fat - 4.1 g
- Cholesterol - 51.7 mg
- Sodium - 152.8 mg
- Total Carbohydrate - 11 g
- Dietary Fiber - 0.8 g
- Sugars - 2.4 g
- Protein - 5.2 g
- Calcium - 99.2 mg
- Iron - 1 mg
- Vitamin C - 1.9 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat the oven to 400° F and grease a 9 x 9 baking dish with cooking spray.
Step 2
In a large mixing bowl, whisk the eggs and oil together, then whisk in the buttermilk and sweetened condensed milk. Add in the melted butter, corn kernels, cheddar, and sour cream, and mix to combine. Stir in the Jiffy Corn Muffin Mix until just combined, being careful not to over mix.
Step 3
Pour the batter into the baking dish and bake for about 45 minutes or until golden and set in the middle.
Step 4
Let it sit a few minutes before serving.
Tips
No special items needed.
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