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
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.
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