Creamy Cornbread

I made this for dinner with our bible study the other day.  They loved it.  This is my regular cornbread.  Sometimes I jazz it up more with a couple additions but this is the basic recipe.  It's not dry at all and super easy. Try it!

Ingredients:
2 boxes of Jiffy cornbread mix
1 can of creamed corn
8 oz of light sour cream
2 eggs

Directions:
1.  Preheat oven to 375.  Lightly grease a 9x13 dish.
2.  Mix all the ingredients together.
3.  Bake for 20-25 minutes until golden brown.

That's it!! SO simple!  I use Jiffy mix and the boxes quotes the 375 temp and the 20-25 minute baking time.  If you use a different brand, just follow the directions on the back of the box.  Basically the adaption is in replacing the milk with creamed corn and sour cream.  Yum ;)