Creamed Corn Bread
This cornbread side dish is a must at your next BBQ cookout. The texture is delightful: sort of like a bread-pudding with sweet pops of corn throughout.
This is my girl, Kari's recipe. She made this as at a neighborhood BBQ potluck and it was such a hit! So good.
Make it dairy free with plant butter and Tofutti sour cream.
What you'll need:
1 (14.75 oz) can cream style sweet corn
1 (15 oz) can whole kernel corn, drained
1 stick melted butter
2 eggs, whisked
1 (8.5 oz) box Jiffy corn muffin mix
1 cup sour cream
pinch of salt
How to make it:
Preheat oven to 350° F.
Mix all ingredients together in a mixing bowl until fully combined.
Pour into a lightly greased baking dish: 8x8 or 9x13, or cast iron pan.
Bake for 40-50 minutes; or until the top is lightly golden brown, and mostly firm when jiggled. Let cool slightly for about 5-10 mins to finish firming up, then serve hot-warm.
Enjoy!
Top with butter or a drizzle of honey for some extra sweetness. If you like a little kick, dice up 2 fresh jalapeños and add to the mix.