Corn Bread
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My godson Matt has been trying some of my Thai recipes and has sent me this recipe for cornbread in return.  I have always found that cornbread made from a cornbread mix package comes out dry and crumbly but Matt has found the secret to solve this problem. The secret is to add moisture and some fat into the recipe using sour cream and a can of creamed corn.  Try this and see if this recipe doesn’t produce the best cornbread you have ever made.... Ingredients: 1 box of Jiffy Corn Muffin mix, 8.5 ounce 1 cup sour cream 1 small can cream style corn, 8 ounces 1 egg Combine everything by hand with no excessive mixing, just so everything is blended together.  Then let the mixture set for 15 minutes, and then bake according to the directions on the Jiffy Corn Muffin box.  Enjoy!