No Low fat/sugar free substitutions 2 sticks butter 1 cup white sugar 1 can evaporated milk 4 eggs 16 OZ sour cream (1 tub) 1 package each – Marie Calender’s corn bread mix and Krusteaz corn bread mix 2 cans whole kernel corn drained 2 cans cream style corn. See below for dip ingredients.
To prepare: Soften butter, mix sugar in until syrup like then add everything else one at a time in the order listed above – while hand mixing. Mix until somewhat like a brownie mix – a little softer than brownie mix. Pour into two 9X13 greased pan. Pre-heat oven at 325 – cook for 50-60 minutes or until set and lightly browned.
For corn bread dip: mix some whipped salted butter and add honey until it is sweet & buttery enough for you.
For chili dipping corn bread: Reduce the above ingredients to 1 can whole kernel corn & 1 can cream style corn. But you can keep it at 2 cans each if you want your cornbread packed and filling. This recipe is very forgiving… just have fun with it. To the batter, add 1/2 cup red pimento, 1/2 cup green chili (Ortega mild), 1/2 cup chopped yellow cheddar (to the size of half a raisin). mix all by hand. Cooking time may be 55-65 minutes. Right before serving, sprinkle some finely grated cheddar on top, put back in oven until cheese is slightly browned & melted.
4 thoughts on “Chunky & Moist Corn Bread”
THIS IS THE BEST CORNBREAD EVER!!!
YUMMMMMMYYYYYrealy moist and melts in your mouth not like the instant ones you can choke on!!!!
Definitely the best cord bread ever!