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Jiffy Cornbread with Creamed Corn
Ingredients
  • 3 large eggs, at room temperature
  • 1 cup (8 ounces) sour cream, at room temperature
  • ¼ cup vegetable oil
  • 2 tablespoons honey
  • 1 (14.75 ounce) can creamed corn, not drained
  • ½ teaspoon salt
  • 2 boxes (8.5 ounces each) Jiffy corn muffin mix
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