Sunday, March 26, 2017

Nancy's Cornbread

So, I just slightly modify this recipe originally given to me by Nancy Carter. The recipe is moist and flavorful, but ohhh so bad for you. Note: I posted this AFTER running a 1/2 marathon so all the calories from the cornbread and bbq ribs are ok :)

3 boxes Jiffy cornbread mix (8.5 oz)
1 cup sugar
5 eggs
1 pint sour cream
1 can creamed corn
1 stick butter, melted - 1/2 in batter, 1/2 on top
dash of vanilla

Mix everything together + 1/2 stick butter. Pour into greased pan, 9" x 13". Pour 1/2 stick of butter over batter in pan.

Bake at 350 degrees for 40-50 minutes, until golden brown.

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