I want to make some creamy cornbread like I had at a friend's house. I know she said it started with Jiffy mix and added canned creamed corn and canned kernel corn. I have found some recipes using the search, but they just don't indicate the size of the cans of corn. In my pantry I have 2 sizes of corn - the soup can size and the little short can. I am assuming that they mean the soup can size, but I'm not sure. In addition, the recipes call for 8 oz of sour cream. I only have 4 oz. because I used the rest in a different recipe. What could I use to make up the difference?
Here is one of the recipes that I found posted by Greenchili.
I'd vote for the larger can of corn...soup can size, I believe you called it!!
For the sub of sour cream...do you have any cream cheese??? That can be softened, add a little milk to get it to "cream" consistency. I have used it for buffalo wing dip, mixed with mayo...you'd never know it wasn't sour cream!!! I have heard of sub'g cottage cheese, blended to a "cream" consistency. But have never tried that one myself!!
Hope this helps!!
I have some cottage cheese but no cream cheese. I also have some powdered buttermilk. I guess I'll try the cottage cheese and use the larger size cans of corn (soup can size).
Thanks for your help, Sparty.
U R welcome...hope it works!! I've had the Jiffy cornbread with the creamed corn at my sister's...it is very moist & tasty!!
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