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
Ingredients:
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.
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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!
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!
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!
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
Hope it goes well! It’s super moist and our favorite!
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
We make cornbread basically like this, but also add a can of drained green chiles, a diced small onion( or diced green onions), and diced jalapeno to taste. The spice and sweetness really make it special. We like this with ham and beans.