Cheddar and Chive Cornbread
by: Cristen www.foodandswine.com Makes one 9×13 pan of cornbread (12 large or 15 medium pieces)
Author: Cristen
- 2 packages of corn muffin mix I used Jiffy
- 2 eggs
- 1/2 C milk
- 3 TBSP Chive flavored or regular sour cream
- 1 can of sweet corn kernels drained well
- 1 C shredded cheddar cheese
- 1/3 C chopped chives or could use green onion tops
Add corn muffin mix, eggs, milk and sour cream to large mixing bowl. Whisk until combined. Fold in corn, cheese and chives. Pour into a greased 9×13 glass baking pan. Bake in a preheated 400 degree oven for 25-30 minutes or until edges are golden brown and top is slightly golden. Remove and let cool a bit before slicing. This is a moist cornbread that doesn’t crumble away.