Cornbread

Well, our little Otto is now the size of an ear of corn.  I took the easy way out (again) and made a favorite cornbread recipe of ours.  These last few weeks have been busy enough, what with getting ready for the cruise and the holidays all at the same time, that I've been settling for tried-and-true recipes we already know and love.

As usual, this recipe didn't fail to satisfy us.  I paired it with some hearty homemade chili last night, which ended up being the perfect ending to a long, cold, dark day.  I don't really know where this particular recipe comes from, but it is much more moist than most cornbreads.  In case you're interested:

1 package yellow corn muffin mix
1/4 cup butter
2 eggs
1 8-ounce can of whole kernel corn, drained
1 8-ounce can of cream-style corn
1 8-ounce carton of sour cream

Cut butter into muffin mix until crumbly.  Beat in eggs.  Stir in corn, creamed corn and sour cream until just blended.  Pour into greased 8" dish and bake, uncovered in 350-degree oven for 50 minutes or until golden brown and center is set.