Saturday, August 14, 2010

Spoon Corn Bread

This recipe is my son's favorite cornbread recipe because it is soft, moist and you can almost eat it with a spoon!

serves 12 ( 4 points +)

  • 1 box Jiffy Corn Muffin Mix
  • 1/2 c. egg beaters
  • 2 T. light stick butter, melted ( I like Land O' Lakes)
  • 1/2 c. fat-free sour cream ( Breakstone's is best)
  • 1 can ( 14.75 oz) whole kernel corn, drained
  • 1 can ( 14.75 oz) cream-style corn

Stir all ingredients together and spread in an 11 x 7 pan coated with nonstick cooking spray.
Bake at 375 for 30-35 minutes.


  1. Oh we love this, never tried to lighten it up. Thank you!

  2. I am going to make this one for sure! when it comes to box corn muffin mix, I think, there is nothing better than cheap old jiffy. I hope they never take it off the market!


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