Cajun Sour Cream Cornbread2013-01-06
- 1 cup milk
- 1 cup (8 ounces) sour cream
- 2 (7.5 ounce) packages corn muffin mix
- 1/2 cup whole-kernel corn (frozen and thawed, or canned)
Preheat oven to 375 degrees F.
Lightly grease bottom of 9-inch-square baking pan.
Combine all ingredients in a medium bowl.
Stir until well blended and all mix is moistened.
Pour into prepared pan.
Bake 30 to 35 minutes, until golden.
Cool slightly before cutting.
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