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


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)


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.


1 Comment »

  1. I love skillet cornbread. Sounds great!

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

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