Yummy in my tummy! I have made this twice in the last week. The first time I made it as the recipe is written and it was good. The second time I made it I followed one of the reviewers advice and that was to add creamed corn and that made it fantastic! Here is what I did different; I added 1 entire can of creamed corn to the egg, milk, butter and sour cream, but instead of using an entire cup of sour cream I cut it down to 1/4 cup. This makes the cornbread increadibly moist. The recipe truly is good as is, but I thought that the creamed corn made it outstanding. Thank you for the delicious recipe, Virginia Hanker!
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