The best cornbread ever! A friend gave me this recipe years ago and it’s my go-to recipe for gatherings and chili nights!
Ingredients:
- 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
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).
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.
YUM!
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