1
In a large bowl, combine the melted butter, sour cream, salt, and optional sugar. Beat in the eggs and stir in corn muffin mix.
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2
Spread the batter evenly in the pan. Bake for 16-20 minutes, until the top is golden and a toothpick inserted in the center comes out clean.
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3
Let the cornbread cool in the pan for 10-15 minutes, then cut into squares and serve warm with butter.
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