I’ve become somewhat of a purist along with Gluten free by choice, almost fat free by force.. and somewhere in the middle as far as proteins and carbs go.
If I still ate cornbread, this is the only way I would eat it …
it’s absolutely, unequivocally delish ….
………. and if you ever invite me over and expect me to eat cornbread, this is the only way I’ll eat it, so be prepared. LOL
1 Box Jiffy Cornbread Mix
1 8oz container sour cream (lite works as well as the full fat/regular type sour cream)
Mix all ingredients in a bowl, pour into an 8×8 greased cake pan. Cook according to instructions on box.
It’s great with chili, soups, and any or dish you would normally serve with cornbread.
I even had a guest crumble it up and put it in milk for a dessert one time. I have to confess, I’d never seen that done, but he gave my cornbread rave reviews once it went into the milk.
It’s likely you could use yogurt or even a non-dairy replacement. I haven’t tried it, but do know the recipe is fairly forgiving.
So, in the mean time….
Live Every Moment, Love Beyond Words, Laugh Everyday,