So after playing around with recipes for cornbread, one finally stuck with me! This is by far the best recipe I’ve ever created and my entire family loved it.

I want to share this with you—when you make your next cornbread fixing—try it—you won’t be sorry!

Ingredients:

2 tbsp butter set aside

2 tsp canola oil

3/4 c sour cream

1.5 c frozen corn kernels

14.75 oz canned cream style corn

1 box cornbread mix see notes

3 tbsp granulated sugar

1 tsp baking powder

Directions:

Preheat the oven to 350.

Place 2 tbsp butter in your 10” skillet and place in the oven until melted. Swirl the butter around the skillet.

Combine olive oil, sour cream, frozen corn and canned cream corn in a bowl and stir to combine.

Add boxed cornbread mix, granulated sugar and baking powder. Stir until just combined.

Pour batter into prepared skillet and bake for 35-40 minutes or until the edges start to brown.

Serve hot with butter and drizzled honey. Or room temperature. Also with butter and honey

Tips:

I use the boxed Krusteaz Cornbread mix