The best cornbread ever! A friend gave me this recipe years ago and it’s my go-to recipe for gatherings and chili nights!
- 2 boxes Jiffy cornbread mix
- 1 can creamed corn
- 1/2 cup milk
- 2 eggs
- 8 oz light sour cream
- 2 cups shredded cheddar cheese
- 1 small yellow onion, chopped
- Butter for sautéing
Pour the rest of the batter on top, then top with the last cup of shredded cheddar.
Bake at 400 for 30-45 min. The bigger the dish you use, the less time you’ll need to bake it. This dish is actually 11×17 and took 30 minutes. (Test with a knife or toothpick to make sure it’s not still mushy inside.)
Allow to cool for for 5-10 minutes, cut into squares and serve warm.