Here’s a quick and easy recipe for sweet simple cornbread that’s moist, slightly sweet, and pairs perfectly with chili. This recipe uses basic pantry ingredients and can be adjusted for sweetness or texture.
Ingredients:
-
- 2/3 cup milk
- 2 eggs
- 1 cup sour cream
- 1/2 cup butter melted
- 1-2 tbsp 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.
If you want a different style (e.g., Southern-style, gluten-free, or vegan) or need tips for high-altitude baking, let me know!
