Breads · Lunch & Dinner · Sides · Sweet Bread

Cheesy Cornbread

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

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Preheat oven to 400.
In a large bowl mix both boxes of jiffy mix with 2 eggs and 1/2 cup milk and the can of creamed corn.

Sauté chopped onions in butter until translucent, about 10 minutes.

Pour half of the batter into 9×13 or similar pan, then layer all the sautéed onions, then spread a layer of all of the sour cream, then half of the cheddar cheese (1 cup).

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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.


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