JIFFY CORNBREAD WITH SOUR CREAM RECIPES

Steps:

• Mix cornbread as directed on package.
• Add in corn and cheese.
• *If using milk add at the end and only use enough to make the consistency like thick pancake batter.
• .
• Recommend using a 9x13 if you want it done in 20 minutes
• Bake 400 degrees for 20-25 minutes or until golden brown and a toothpick comes out clean.

Steps:

• Arrange a rack in the middle of the oven and heat the oven to 350°F. Coat an 8x8-inch or other 2-quart baking dish with cooking spray.
• Melt 8 tablespoons unsalted butter in the microwave in a large microwave-safe bowl. (Alternatively, melt on the stovetop and transfer to a large bowl.) Set aside until warm to the touch. Meanwhile, drain 1 (15-ounce) can corn kernels.
• Add 8 ounces sour cream and 2 large eggs to the butter and whisk to combine. Add the corn kernels and 1 (15-ounce) can creamed corn and stir to combine. Add 1 box Jiffy mix and stir until well combined. Pour into the baking dish and smooth the top.
• Bake until the casserole is puffed, slightly browned, and the center is firm, 45 to 50 minutes. Let cool for 10 minutes before serving.