Sour Cream Corn-Spoon Bread


1 box Jiffy Cornbread Mix
1 (8 oz.) Can Cream Corn
1 Cup Sour Cream
1/2 Cup Oil
1/2 tsp. Salt
2 Eggs


Beat eggs and oil, add salt and corn bread mix. Mix in corn and sour crea, Pour into a hot, greased skillet. Bake 35 minutes at 375 degrees. Brad is done when a toothpick comes out clean when inserted int he center. This is a cross between regular cornbread and spoon bread in texture.

You can also use 1 cup of self-rising flour instead of the Jiffy mix, but the Jiffy makes this bread wonderful.
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