Rediscovering the Joy of Cooking

October 31, 2008

Extra Moist Cornbread

Filed under: bread, side dish — Emily @ 1:27 am

My friend Elise sent me this recipe and it is delicious! I usually serve it with chili or my favorite Taco Soup!

Extra Moist Cornbread

Ingredients:

3 – 7oz packages of corn bread mix (If you use Jiffy, eliminate the sugar in the recipe)

1 lg. sweet onion chopped (can omit if desired)

2 cups shredded Colby/Monterey Jack cheese

2 large. beaten eggs

2 ½ cup whole or butter milk

½ cup vegetable oil

3 tablespoons sugar

1-15oz can cream-style corn

6 oz. chopped jalapeno (optional, I chose not to use it this time)

Directions:

Preheat oven to 375 degrees. Grease a 9×13-inch pan or cast-iron skillet. Mix all the ingredients in a large mixing bowl. Pour into prepared pan. Bake for 45 minutes.

Advertisements

1 Comment »

  1. I love skillet cornbread. Sounds great!

    Comment by Maryanna — October 31, 2008 @ 2:11 am


RSS feed for comments on this post. TrackBack URI

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Blog at WordPress.com.

%d bloggers like this: