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| OOEY GOOEY CORNBREAD | |
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1 (15-oz) can whole kernel corn, drained 1 (15-oz) can creamed corn 1 box Jiffy cornbread mix 1/2 cup sugar 2 eggs 1 stick melted butter 1 cup sour cream Preheat oven to 350°F. Combine all ingredients in a large bowl and mix. Pour into a greased 9 x 13-inch pan. Bake for 20 minutes. The cake will be moist, but you want to make sure the center is set. Submitted by: Jim Miller | |
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recipe reviews #179470
Rebecca (Florida) says:
This is a great cornbread recipe. I use it every Thanksgiving for years now. I just now saw the recipe on another website. The exact same one but this website's recipe has been here for a lot longer, so I came back here to review it here. Thank you for sharing.
#182593
Paul (United States) says:
I doubled the recipe and still used a 13x9-inch pan. Cook time was 45 minutes to get it to set.
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