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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (152g) Recipe makes 10 servings |
||
| Calories 410 | ||
| Calories from Fat 206 | (50%) | |
| Amount Per Serving | %DV | |
| Total Fat 23.0g | 35% | |
| Saturated Fat 11.5g | 57% | |
| Monounsaturated Fat 8.0g | ||
| Polyunsaturated Fat 1.8g | ||
| Trans Fat 0.0g | ||
| Cholesterol 125mg | 41% | |
| Sodium 754mg | 31% | |
| Potassium 191mg | 5% | |
| Total Carbohydrate 42.5g | 14% | |
| Dietary Fiber 4.1g | 16% | |
| Sugars 10.5g | ||
| Protein 10.0g | 19% | |
Best Cornbread Ever
SERVES 10 , 1 pan (9x13)
Ingredients
- 2 boxes Jiffy corn muffin mix
- 4 eggs, beaten
- 3/4 cup butter, melted
- 1 (12 ounce) package frozen corn, thawed
- 1 medium onion, diced fine
- 1 cup small curd cottage cheese
- 1 pinch sugar
Directions
1
Preheat oven to 375 degrees.2
Combine all ingredients and mix well -- it will be thicker than you expect.3
Pour into buttered 9" x 13" casserole dish.4
Bake in oven for 35-40 minutes until golden brown.5
This cornbread is very moist and dense.6
For a little variation, add one or more of the following: a can of chopped green chiles, 1 cup of cheddar cheese, 1 cup of pepperjack cheese, 1/2 cup chopped fresh cilantro.7
Let it cool for 10 minutes for best flavor.
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- Course > Breads > Quick Breads
- Cuisine > North American > United States > Southern
- Cuisine > North American > United States > Southwestern
- Preparation > Time to Make > < 60 mins
- Preparation > Simple
- Occasion > Seasonal > Fall
- Occasion > To Go... > Potluck
Featured Reviews for This Recipe
From: bezonline in London
On Jan 6, 2010
Excellent recipe. Followed exactly, except used canned corn (roughly chopped with knife) and as we also like cornbread on a sweet side I added two teaspoons of sugar. Baked in a 9x9 square pan and the left over mixture in mini muffins. YUM. Going forward this will be the only recipe for my family. Superb!!!
From: Rhi's Mama
On Dec 14, 2009
My football Sunday crowd raves about this cornbread! I have made it exactly as listed, and I've added green chilies, hot sauce, cheese, and it is always wonderful. Thanks Zookeenee!
From: Miss Annie
On May 13, 2003
Excellent cornbread. It was very moist, and not dry and crumbly like plain Jiffy Mix cornbread. I was very pleased with the taste. I did add some chopped green chiles to give it a kick. The bread was delicious, and I will use this recipe again. Thanks for sharing.
From: yooper
On Feb 10, 2002
This was awesome! The cottage cheese makes it extra tender and provides a nice "tangy" flavor. I added the canned green chili's and the shredded cheddar cheese....I figured "it's 'Zaar day, what the heck!" Two of my dinner guests asked for the recipe!
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