Unfortunately, I didn’t think to take any photos of this when I made it. But, I’m going to post about it anyway because it’s my new favorite cornbread recipe. I don’t know where the recipe originated, but Sam’s mother gave it to us.


  • 3 boxes of cornbread (small boxes of Jiffy or similar)
  • 3 eggs
  • 16 oz. sour cream (I’m going to use light sour cream next time)
  • 1 can creamed corn
  • 3/4 cup canola or vegetable oil


  1. Mix all ingredients together.
  2. Pour into a greased 9×13 pan and bake for 20 minutes or until slightly browned.

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