Thursday, November 3, 2011

Julie's Corn Bread

There are so many different ways to make cornbread and growing up in the South there was no shortage of friends and family members trying to convince me that theirs was the best version yet!  Well, I have always stuck with my aunt Katie's recipe and it hasn't failed me yet but when I was faced with this recipe I knew I had a contender on my hands!  It is an awesome twist on your basic southern cornbread.  It is sinful how delicious it is and almost utilitarian in how perfectly it absorbs your favorite soup or chili!  I assure you, if you make this go ahead and pat yourself on the back because everyone is going to be raving about the meal you prepared and if everything else turns upside down in the kitchen, just shove another piece of cornbread and in their mouths and you won't hear another peep!

Julie's Corn Bread
2 boxes Jiffy cornbread mix
1 small can cream corn
4 eggs
1 cup sour cream
½ cup oil
Mix everything together and pour into a 8 x 13 pyrex or baking dish. (You don’t have to grease the pan because there is so much oil in the batter – yikes!)
Bake for 25 minutes at 350˚.
This is of course incredible with any soup but it originated with the Raspberry Salsa Black Bean Chili and I am fairly certain this was a holy union and should be undone by no man (no woman would be stupid enough to try and separate the two:)
LOOK!!!  Michael matched his beer to his glass!!!!
Annie got cold and wanted her mommy!
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1 comment:

  1. Hey Ruth! I made Julie's Corn Bread yesterday to go with our peas and was delicious!!! Thanks for posting it :) Hope you are doing well.