K and G are a power couple in my in-law’s town: K is a world-class photographer, whose beautiful print is now hanging in our living room, and G works for the local government. They passed on a recipe for cornbread, which was perfect because Husband is a cornbread afficionado. The last time I made chili, ages ago, I made this cornbread mix but with a small change: gluten.
I don’t know how you all feel about going gluten free, but for my friends B and K, it has been really helpful to their health and energy levels. I understand that it can be hard to cook for, but I was so pleased to find a cornbread mix that was gluten free that, when combined with all the perfect ingredients from K and G’s recipes, was moist and a total crowd favorite, among both the gluten-free and the gluten filled.
K and G’s Nana’s Cornbread
2 boxes of Jiffy cornbread mix (I used one large gluten free mix; compare ounces to get a good ballpark for what you need)
1 8 ounce container of sour cream
1/4 cup of corn oil
1 15 ounce can of cream style corn
3 large eggs
In a medium mixing bowl, combine the cornmeal mix, creamed corn, sour cream, oil and eggs. Pour the mixture into a pan and bake until lightly brown, about 35 minutes at 350 degrees.