Momma's Best Cornbread

• 2 (8 1/2 ounce) boxes Jiffy corn muffin mix
• 4 egg whites (or 2 whole eggs)
• 23 cup sour cream (I use fat free)
• 2 tablespoons milk
• 2 tablespoons instant minced onion
• 14 cup Splenda Sugar Blend for Baking

1. Preheat oven to 400F.
2. Grease 8x8-inch glass baking pan with cooking spray oil.
3. In a large mixing bowl add contents of both Jiffy corn muffin mixes.
4. Add egg whites, sour cream, milk and dry minced onions.
5. Blend ingredients with a whisk.
6. Pour mixture into greased 8x8-inch glass baking pan.
7. Bake about 30 minutes.

corn muffin, egg whites, sour cream, milk, onion, splenda sugar

Taken from www.food.com/recipe/mommas-best-cornbread-250733 (may not work)