Corn Bread

Raise of hands, who hates dry corn bread?  But because of your love for corn bread, you'll eat it anyway?

Yep.  Us too.

No more!  In our infinite quest to better what we've been given (Jiffy, we still love you) here is a corn bread recipe that won't disappoint!

Corn Bread

2 boxes Jiffy Corn Bread Mix
1 – 8.5 oz can of creamed corn
½ – 15 oz can corn, drained
1 c sour cream
3 eggs
½ c oil
2 tbsp Heavy Cream
Honey

1. Preheat oven to 350 degrees
2. Beat eggs and oil together.  
3. Mix in other ingredients.  
4. Stir until JUST incorporated.  
5. Bake in a greased 9x13” glass pan or cast iron skillet at 350 degrees for 40-50 minutes.  
6. Drizzle with honey after removing from oven.

(These would be great as muffins, but not sure how long to cook them.  We've been too chicken to let an amazing batch go to waste on a "test".)