|
⇤ ← Revision 1 as of 2020-10-31 20:41:39
Size: 1777
Comment:
|
← Revision 2 as of 2024-05-09 23:36:01 ⇥
Size: 1234
Comment:
|
| Deletions are marked like this. | Additions are marked like this. |
| Line 31: | Line 31: |
| CategoryRecipes ## Choose your category/categories and move to the above line: CategoryRecipesBreakfast, CategoryRecipesLunch, CategoryRecipesDinner, CategoryRecipesGrilling, CategoryRecipesBread, CategoryRecipesSoup, CategoryRecipesAppetizers, CategoryRecipesSidedishes, CategoryRecipesSauces, CategoryRecipesDrinks, CategoryRecipesDessert, CategoryRecipesChristmas, CategoryRecipesThanksgiving, CategoryRecipesSeasoning, CategoryRecipesProcess, CategoryRecipesSnacks, CategoryRecipesUntested, CategoryRecipesCake, CategoryRecipesCookie, CategoryRecipesFrosting |
CategoryRecipesBread |
Cornbread
Serves: 14 muffins
Contributor: Mike
Ingredients
- 2 boxes Jiffy Corn Muffin Mix
- 1 cup sour cream
- 2 eggs
- 1 stick of butter (melted)
- 2/3 cup milk
Instructions
- Preheat oven to 400 degrees F (200 degrees C). Grease a muffin pan.
- In a large bowl, whisk together the sour cream and eggs. Mix in melted butter and milk
- Add Jiffy corn muffin mix to wet ingredients then mix until well combined, but do NOT overmix. Batter may be slightly lumpy.
- Pour batter into the pre-greased muffin pan. Bake at 400 degrees for 17 to 20 minutes, or until golden brown. Toothpick should come out clean when inserted into the middle of the cornbread.
Nutritional Facts |
|
Calories |
0 cal |
Fat |
0 g |
Saturated Fat |
0 g |
Cholesterol |
0 mg |
Sodium |
0 mg |
Carbohydrates |
0 g |
Sugars |
0 g |
Fiber |
0 g |
Protein |
0 g |