Best Cornbread Ever Recipe #18947
This is the best cornbread I've ever had. The cottage cheese melts into the batter and tastes great. Try the optional add-ins. This is a great complement to chili.
by Zookeenee
50 min | 15 min prep
SERVES 10 , 1 pan (9x13)
- 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
- Preheat oven to 375 degrees.
- Combine all ingredients and mix well -- it will be thicker than you expect.
- Pour into buttered 9" x 13" casserole dish.
- Bake in oven for 35-40 minutes until golden brown.
- This cornbread is very moist and dense.
- 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.
- Let it cool for 10 minutes for best flavor.
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5 stars