Cornbread Thang

(from jtkag’s recipe box)

Source: Debby Bell

Categories: Thanksgiving


  • 8 oz box of Jiffy Corn Muffin mix
  • 1 c sour cream
  • 2 eggs
  • 2 T sugar
  • 1/2 stick of margarine (1/4 cup)
  • 1 can of the cheapest cream corn you can buy


  1. Melt margarine in 8 1/2 inch round cassarole

  2. Mix everything else and pour into dish

  3. 40-45 minutes at 375.

  4. Top will crack and be golden brown.

  5. I put the cassarole on a foil lined cookie sheet because sometimes the buttery goodness overflows and will make your oven burn.

  6. When I take it out to cool, I’ll put the cassarole on a plate because the bottom gets kind of slippery from the margarine.

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