Best Cornbread Ever

  • Prep Time: 15 mins
  • Total Time: 50 mins
  • Serves: 10,Yield: 1pan (9×13)

    • About This Recipe

    “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.”

    Ingredients

  • 2boxesJiffy corn muffin mix
  • 4eggs, beaten
  • 3/4 cupbutter, melted
  • 1 (12ounce) packages frozen corn, thawed
  • 1mediumonion, diced fine
  • 1cupsmall curd cottage cheese
  • 1pinchsugar

    • Directions

  • 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.

    • Reviews

  • “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!”

  • “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.”

  • “I really like cornbread but I find a lot of cornbread turns out dry and crumbly.This sure did not.It was moist and good.I also added some chili and parmesan cheese.This will be made again.Thanks Zookeenee”

  • “Zookeenee, youare right! This is the best cornbread ever!”

  • “This is fantastic! I tried it with a bit of honey instead of the sugar. It was really moist, even the next day.”

  • “I am suspicious when recipes say “the best _____ ever!” but this one I think is right.I left out the onion (personal preference) but did the rest as written.Great cornbread…better than any restaurant that I can think of.Plus, it was super easy.Moist, flavorful, a hint of sweetness.Perfect in my book.Thanks for this one!”

  • “This really is the BEST cornbread ever. I made two batches. One for home with just frozen corn and cheddar cheese added to the mix because my family wanted it with honey. The second batch for my employee Christmas party/Chili cook-off today. This included the onions, pepperjack cheese, green chilis and frozen corn in the mix. I’m NOT a fan of corn bread but this was delicious and both ways were SPECTACULAR!!!! My family insists this be added to our Christmas dinner this year as well. 🙂 A on this FABULOUS recipe!!!”

  • “Yes… THE BEST corn bread ever!I added some crushed red pepper for a little kick.They turned out beautifully… crispy on the outside, moist and flavorful all around.Perfect!”

  • “Verymoist cornbread.I loved the addition of the cottage cheese, it really did help.I only used half the recommended corn as I wasn’t sure how my family would react.This was perfect for us.I willuse the recipe again, thank you for sharing with us.”

  • “I love this cornbread…even my husband does…I use canned corn and add cheese and diced jalapenos….yummmm!!!!!!!!”

  • “I made this to go with my best ever easiest Chili (will submit the recipe for the chili) for my card club and they all agreed that this is the best cornbread.I did add the can of chopped green chiles.Way to go Zookeenee!!”

  • “Great recipe.I’ve only tried once so far and didn’t go with any of the suggested variations. It was great as is. This is definitely a keeper.”

  • “Wow! Love this recipe! Left out the onions but otherwise followed the recipe exactly. Delicious!! Served it at Superbowl party to rave reviews. Definitely a keeper. Can’t imagine making it the old way ever again!”

  • “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 9×9 square pan and the left over mixture in mini muffins.YUM.Going forward this will be the only recipe for my family.Superb!!!”

  • “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!”

  • “This was very moist… to moist for my taste.I though it was ok, however, one person at the party that I took this to raved about it and took all the left overs (which there were a lot of, so I am not sure if it was such a big hit).”

  • “This is the best cornbread ever, no doubt.”

  • “This was really really tasty cornbread.It was so moist it just melted in our mouth.We loved the onion flavor.I also put some cheese in mine.The family just raved about it.Thanks for posting this wonderful recipe.”

  • “I’m not a huge fan of corn bread but this recipe turned out wonderfully!I omitted the sugar as Jiffy mix is fairly sweet already.I also used low-fat sharp cheddar cheese, Smart Balance 50/50 butter, and low-fat cottage cheese with no ill effect.The finished product was dense, moist, and flavorful.The onionsand corn kernels add a nice mild sweetness; next time, I’ll add some roasted jalapenos for a subtle spicy kick!”

  • “Well…the name says it all…it is The BEST cornbread Ever!I added the cheddar and 1 small can of chopped jalapenos which gave it some nice heat.We LOVED it.Thanks!”

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