Twyla Sorrells's Recipe

Texas Cornbread

Category: Biscuits & Bread

2 6-8-oz cornbread mixes, don’t use the sweet muffin mix
1 egg
1 cup milk
1 15-oz can cream style corn
1 pint sour cream
1 1/2 cups shredded cheddar cheese
4 to 6 chopped green onions

Combine cornbread mix, eggs, milk, and corn. Pour into a prepared 9X13-inch baking dish. Spread the sour cream over the cornbread batter. Then sprinkle with the grated cheese, then the onion. Bake at 400 for 35 minutes or until done. Let cool at least 30 minutes before cutting.

This can be served warm or cold.