Humphrey’s Very Moist Cornbread
Created by Humphrey on July 28, 2024
- Servings: 12
- Prep Time: 5m
- Cook Time: 45m
- Recipe #43276
Ingredients
- 2 large eggs
- 1/3 cup vegetable or corn oil
- 1 cup buttermilk
- 1/2 cup sweetened condensed milk or honey
- 3 tablespoons melted butter, cooled slightly
- 2 cups fresh or frozen corn kernels, thawed
- 1/2 cup sour cream
- 17 ounces Jiffy Corn Muffin Mix (2 boxes)
- 1/2 cup shredded cheddar cheese
How to Make
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Step 1: Preheat the oven to 400° F and grease a 9 x 9 baking dish with cooking spray.
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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.
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Step 3: Pour the batter into the baking dish and bake for about 45 minutes or until golden and set in the middle.
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Step 4: Let it sit a few minutes before serving.