Holy moly! We are already a week into May! Can you believe it?
Today I bring you a cornbread recipe that I actually first shared, here, when I had just been blogging for ONE MONTH! That first ever recipe post was pre-Bryce and, believe it or not, I had never made it for him in nearly three years of dating!
That changed recently, however, one night when we made one of our favorite meals Thai Chicken with Cashews. Caycee first linked to the chicken recipe on her blog and it quickly became a go-to meal that we make frequently. Bryce likes to use ghost peppers in the recipe, so the chicken is usually quite spicy. I, therefore, thought that the sweet cornbread would be a good complement to the chicken's spiciness.
2 packages Jiffy Cornbread Mix
2 cups sour cream (I typically use reduced fat)
1/4 cup sugar
1 stick butter
- Preheat oven to 400F
- Melt butter in 9x9 pan in oven
- Combine the remaining ingredients and pour into pan: Do NOT stir in the butter, simply layer the batter on top. Some butter will seep over the edges on top of the batter. I simply rock the pan a bit, so that butter will evenly spread across the top of the batter.
- Bake for 35-40 min until brown
- Cool 5 min
*The original recipe I posted called for a 9x13 pan and 20-25 min baking. I have found I prefer a taller piece of bread, however, and have adjusted the recipe accordingly--totally a preference thing, though!
What are your go-to dinners? We're always looking for new recipes to try!
Are you a fan of cornbread?
Have a great day!