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Fancy Cornbread

Fancy Cornbread

Y’all! This is my favorite cornbread. My mama made this for us growing up and it is a little bit sweeter than normal cornbread. Oh, and you gotta put the melted butter on it at the end to get the entire flavor! I like to eat it for breakfast the next morning.

Makes two 9×13″ pans


4 boxes Jiffy cornmuffin mix

4 eggs

3/4 cup oil (vegetable or light olive oil is what I use)

1/8 cup sugar

1 cup grated cheddar cheese

1 t. onion powder

1 can creamed corn

Directions: Preheat oven to 420 degrees. Mix all ingredients together and pour into two greased 9×13″ pans. Bake for 20-30 minutes. Brush with melted butter when done.

Note: you can half the recipe to fill one cast iron skillet.

Disclaimer: Recipes on this site are a collection of our favorites. Some are our own recipes and others may have not originated on our site and/or have been adapted from other sites.


  1. Regina Shea

    Jill, this sounds so delicious! Growing we had cornbread a lot. My daddy taught me how to make cornbread. I may make this in my cast iron skillets and I agree that cornbread is good for breakfast. I think a cup of hot tea would go great with it!

  2. Mandy Meyers

    Oh my lanta! This looks and sounds delicious, Jill! I cannot wait to fix it for my own family. I absolutely absolutely adore sweeter cornbread!

  3. Kathleen Hall

    I use a recipe almost like this except I put in a 1/2 to 1 cup of light sour cream….to die for!! Cornbread is the best!

  4. Kim

    Jill I’ve attempted cornbread a few times and it always came out on the dry side. I will give it a try and see how it goes. Thanks for this

    • Derick & Jill

      Hope it goes well! It’s super moist and our favorite!

  5. adriana jara

    So I tried this for the first time yesterday and we all Lovvveee it. It’s delish and most and so yummy but question is it meant to be really crumbling, did I do something wrong. Not a big deal I don’t mind licking the crumbs off my fingers


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