Corn Bread

April 30, 2012 in Food & Nutrition

2 16oz cans of whole kernel corn (drained)

1 16oz can of creamed corn

2 large eggs

2 cups of dairy sour cream

1 cup of melted butter

2 boxes of jiffy corn mix

1 small jar of diced pimentos (optional)


Preheat oven to 350.

In a large mixing bowl beat the eggs, then add corn muffin mix, whole corn kernel, cream corn, sour cream, melted butter and pimentos.  Mix up the company cornbread recipe. Pour the batter into the baking pan.  Cook for 50 minutes. Use knife to tell when it’s finished. If it comes out clean, it’s done.

Serves 12-16 people.