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Writer's pictureWe Are Head Over Meals

Southern Style (Semi)Homemade Corn Bread

Hey y'all!!!


I know I've slacked off on this blog, but I'm playin' catch up.


We've had A LOT going on over the course of a month-ish. My daddy has some health issues going on, work, vacation, kids getting ready to go back to school---just life!


Also, big announcement if you haven't heard already---I'M ON YOUTUBE!!! You can find me HERE


!! I'm so excited to transition from TikTok to YouTube.


Anyway, enough jabberin'---let's get in to this UUUHHH-mazing cornbread!!



I grew up eating boxed Jiffy cornbread and it wasn't bad--I just wasn't a huge fan of it. I felt like it was missing something.


I stumbled across THIS recipe and have never looked back!! You're basically prettyin' up a box of plain cornbread mix, but no one will ever know it's not homemade if you don't tell them! :) I got your back!!


INGREDIENTS:

- 1 1/2 boxes Jiffy Cornbread Mix

- 2 eggs

- 1 cup sour cream (8oz)

- 2/3 cup milk

- 1 stick butter, melted

- 1 tsp sugar


DIRECTIONS:

Mix your eggs, milk and sour cream together in a bowl.


While your mixing your wet ingredients, melt your stick of butter. Add to your milk mixture and mix.


In that same bowl, add in 1 tsp sugar and your cornbread mixes.


Combine that all really well and pour into a loaf pan or baking dish (greased, of course) and bake at 400 for 30 minutes!!


We served ours with homemade cube steak & gravy , but it's always a great side for Chili!


"So whether you eat or drink, or whatever you do; do it all for the glory of God"
-1 Corinthians 10:31
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