Moist And Tender Cornbread - cooking recipe

Ingredients

3 (8 1/2 ounce) boxes corn muffin mix (i used jiffy mix)
3 eggs, slighty beaten
1 cup whole milk
1 cup vegetable oil
1 cup sour cream
honey butter
softened butter or margarine
honey

Preparation

Put all ingredients in a mixing bowl and stir with wooden spoon till well mixed. There should still be a few lumps.
Put in a greased 9x13 pan.
Bake at 375 degrees for 30 - 40 minutes. Bake until set, and light golden brown and edges just start to pull away from pan. You dont want to overbake it.
Serve warm with honey butter.
Mix equal parts of butter or margarine and honey for the honey butter. will keep for weeks in the frig.
Keep leftover cornbread covered and in frig. reheat in microwave to warm up.