I've decided to start a new category on my blog for recipes in honor of this Thanksgiving season. I think that's an appropriate addition to this BLESSED DiaBlog because recipes are such a vital part of our written family legacy.
 
I've chosen for my first entry a new cornbread recipe my daughter, Tara, gave me a few weeks ago. And since I don't really have an official name for this recipe, I'll just name it in honor of the person who gave it to me—my daughter, Tara.

Tara's Sweet Cornbread

1 box Jiffy cornbread
1 stick butter
1 small container (8 oz) sour cream
2 eggs
1-15 oz. can whole kernel corn (drained)

Prepare sprayed pans (*)
* 9" round quiche pan or iron skillet
* 12-count muffin pan
* 9x13" pan (if recipe doubled)

Bake 350* for 25-30 minute for single, including muffins (35-40 minutes for doubled recipe)

I made this recipe into muffins to go with one of my favorite soup recipes (which I'll share with you soon). And my husband and I loved them! Plus, I just put the leftovers in a ziploc bag and placed them in the frig to go with my leftover soup.

My daughter, Tara, said her whole family loved the cornbread—even her small children.

I hope you enjoy your cornbread! Be sure to leave your comments, and tell us how it worked out for you.

Do you have a favorite cornbread (or family) recipe? Send it to us for the BLESSED DiaBlog Recipes!