Wednesday, September 4, 2013

The Most Delicious and Moist Cornbread... EVER!

I was at a restaurant a few weeks back... a nice/new/cool/hip restaurant .  Everything was amazing... except the cornbread.  They brought it out in a tiny cast iron skillet and at first glance, it looked delicious.  After tearing off a piece, it all just crumbled in my hand and basically turned to breadcrumbs.  Yuck!

I don't know about you but I am a sucker for great cornbread.  That is why I was ecstatic when I found this recipe online a few years back. Since then, it has never even crossed my mind to look for another since this is hands down, the best.  

I listed the mandatory ingredients but where this really gets fun is when you jazz it up with ingredients that compliment the meal. Throw a slab of ribs on the grill, serve this with them and I promise you will have everyone begging you for this recipe.  It really is a keeper! 

The Most Delicious and Moist Cornbread... EVER!
preheat oven to 375 degrees
3 eggs
1/2 c. vegetable oil
1 t. salt
1 T honey
8 oz. creamed corn
1 c. sour cream
1 1/2 boxes Jiffy corn muffin mix

Optional: shredded cheese, chopped green chilies, chopped chives, bacon.... mmmm, bacon!

Lightly butter a 9x13 pan. 

Beat eggs until light, then add the oil and the salt. Continue to mix this together and add the honey, creamed corn, sour cream and finally, the muffin mix.  

Next, add any optional ingredients you wish.  I added 1/2 cup of shredded jack cheese and 2 tablespoons of chopped chives.

Pour mixture into the prepared pan, place in the oven and bake for 35 minutes or until a toothpick inserted in the center comes out clean.  Let cool for at least 15 minutes, slice and serve.  

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