Cornbread that is soft, moist and filled with corn is just the perfect side dish for a lot of main dishes. Chili, grilled meats, fried meats…the list goes on and on. I do not like a cornbread made with all cornmeal as it tends to be crumbly and dry.
When I was younger, Kenny Rogers Roasters opened restaurants all over Manila, Philippines and we would eat in or take out a couple of times a month. I always adored the corn muffins and the mac and cheese. The restaurant did not last very long though so I had to try to put together a corn muffin recipe to serve with our home roasted chicken.
This is easier to make as it is make in a 13×9 pan instead of individual cups. It also starts with a corn muffin mix to make whipping it up fast and easy!
1 stick butter, melted
1 14.75oz can cream style corn
1 15oz can corn kernels, drained
1 cup sour cream
2 eggs
2 tablespoons sugar
1/2 teaspoon salt
1 8.5 oz box Jiffy corn muffin mix
Preheat oven to 350F.
Grease (or spray with a nonstick baking spray ) a 13”x9” pan. Set aside.
In a medium sized bowl, combine butter, creamed corn, corn kernels, sour cream, eggs, sugar, and salt. Add corn bread mix and stir just until mixed, with no traces of dry mix visible. Pour into prepared pan.
Bake 30-35 minutes, until golden.
Cool for a few minutes before cutting into squares.
