Ingredients:
2/3 cup milk
2 eggs
1 cup sour cream
1/2 cup butter melted
1-2 tablespoons sugar (optional)
2 boxes Jiffy cornmeal muffin mix
Directions:
Preheat oven to 400.
Butter 8×8 baking dish.
In medium bowl, add milk, eggs, sour cream, sugar and butter, mix.
Then add cornbread mix.
Bake 20-27 min.
This particular recipe keeps the cornbread from becoming ‘next day’ dry and crumbly.
