JIFFY SPOON BREAD
I have a love hate relationship with corn bread. Corn bread can be very dry, but when its moist it is soooo good!!!!!!! My granddaddy always made jiffy corn bread, and I mean it was good but it wasn't anything amazing, just wasn't moist enough for my liking.
My favorite BBQ spot in Brooklyn is Hometown BBQ they have the best brisket, its out of this world. What they also have is the best corn bread I have ever had, it is so rich and moist. I have always strived to make that type of corn bread, so I literally spent a whole day researching and trying to create the corn bread I would like to eat. What I discovered is a can of cream of corn and sour cream can make that happen. You can literally eat it by the spoon and thats why I named it spoon bread. I can literally eat the whole thing!
2 boxes Jiffy corn muffin mix
1 cup sour cream
3 eggs, beaten
½ cup melted butter, and more to grease skillet
1 (14.75 oz.) can creamed corn
Preheat oven to 400 degrees.
Add jiffy, sour cream, eggs, butter, and cream of corn in a bowl and mix all together and pour into greased 9 inch cast iron or skillet.
Bake for 20-30 minutes or until lightly brown.