Entirely Too Rich Corn Bread
Yield: Makes 8 servings.
I seldom use boxed mixes, but for this, my sister Joanne's decadently delicious corn bread, I make an exception. She uses canned cream corn (see her variation below); I prefer corn kernels. You can use either-both versions are very moist, almost like spoon bread. This is excellent with chilis, stews, and meaty soups.
Login to add to your Recipe Box
Upload Your Photo
- 1-1/2 cups frozen or fresh corn kernels
- 1 box (8-1/2 ounces) corn bread mix
- 3/4 cup sour cream
- 1/2 cup (1 stick) unsalted butter, melted
- 1 large egg, lightly beaten