#Comfort Cooking

Southern Best Cornbread

February 19, 2017

Ya'll, this really is the best cornbread.  I couldn't wait to share it with you, because it goes with everything!  Here is what you need:


2 packages Jiffy cornbread
8 ounces sour cream
1 can cream style corn
2 eggs
1 Tablespoon sugar
1 Stick butter (or margarine)

Preheat the oven to 350 degrees.  Melt the butter in the pan in the oven.  Combine remaining ingredients. Pour over butter in pan.  Bake for 25-30 minutes.

A few notes here:  I got this scale because I thought it would look cute on my kitchen counter.  I looked at lots of kitchen pictures and was actually looking for a more antique looking style.  But I am so amazed at how often I use it.  Needed 8 ounces of sour cream and had some partial containers to use up.  Just measured that out and there you have it.

But I digress.  Back to the cornbread.   There's still a little nip in the air here in Florida.  This evening it dipped down to 50 degrees, and may be in the 40's by morning.  So I wanted to make something to warm us up.  Beans and cornbread was my choice.  Not sure my Mr. B was too excited when I told him what was for supper.  He's partial to fried pork chops and rice and gravy.  But after he had his second helping of both the beans and cornbread, he said, "That was perfect!"

Thanks for stopping by!  I enjoy good company.


  1. Oh my goodness! This really is the BEST cornbread recipe ever - my go to one now. Thank you!

    1. I know, right!! Glad you tried it and enjoyed it.


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