This moist version of cornbread is a favorite at our house!
1 pkg. corn muffin mix, such as Jiffy (8 1/2 oz. or 1 1/2 cups- I use Marie Callender's Cornbread Mix from Costco)
1/4 cup sour cream
1 cup creamed corn (8 oz. can)
Preheat oven to 375° F. Spray a 9" pie plate or 8" square baking dish with non-stick cooking spray and set aside. Bring milk just to a boil in a saucepan over medium heat. Remove from stove and stir in corn muffin mix. Add eggs and mix until well-blended. Add sour cream and creamed corn and mix well. Pour into prepared pan and bake for 30 minutes or until center is set. Serve warm with butter and honey. Serves 8.
Optional mix-ins: 1/2 cup shredded cheese, diced green chilies or chopped chives.