Mmmmm cornbread. Every southerner has an opinion on how cornbread should taste. I once interviewed Leslie Jordan (from Will and Grace) and he said he loved coming home to the south because it was the only place he could get cornbread with no sugar in it. Here is the interview if you’re interested…you can definitely tell this was one of my first times anchoring, but Leslie was such a sweetheart!
Anyways, back to cornbread, personally I can’t stand hard or dry cornbread. If you are with me on this, Mrs. Bonnie’s recipe is for you.
I only have a couple of Mrs. Bonnie’s baking recipes, but I wish I had more because they are all outstanding. Mrs. Bonnie is one of my mom’s ( we call her Jo Mama…yes she picked the grandma name out herself) best friends. Mrs. Bonnie is a true southern belle from the Peach State and my family has been eating her cornbread at Thanksgiving and Easter for years. Since Andy is such a big fan of chili (recipe coming soon) the perfect side of cornbread has become a fall regular in our own home. Best thing about this yellow treat…recipes don’t come any easier than this.
Mrs. Bonnie’s Cornbread:
2 boxes of Jiffy Cornmuffin Mix
1 stick of butter, melted
1 8 oz. can whole kernel corn, drained
1 can 8-8.5 oz can of cream corn
1 small container sour cream
Mix all together and pour into a 9×9 greased pan and bake at 350 degrees for around 45 minutes. Or bake in a 9×13 pan for about 30 minutes. Stick a toothpick into the center to make sure it is cooked through. Cornbread should be golden brown like this: