Cornbread is one of my favorite all time side dishes. Barbeques, family events, holidays- cornbread should be involved, atleast I think so, but maybe I’m just bias. After looking up multiple recipes and not being able to replicate what I invisioned, I decided to come up with an easy, cheesy, creamy version of my idea of a perfect cornbread. Anyway, for this recipe prepping takes no more than 5 minutes. You just mix all the ingredients and pop it in the oven. I’ve served this at several events/gatherings and my family/friends absolutely rave about it.
Ingredients
- 1 package of Jimmy Corn Muffin mix
- 1 can cream style corn (14.75 oz), I use this one
- 1 can of whole kernel corn (drained) 15.2 oz, I use this one
- 1/2 melted butter (unsalted)
- 2 eggs
- 1/3 cups cheddar cheese (shredded)
- 1/3 cups mozzarella cheese (shredded)
- 1 cup sour cream
- salt to taste
Cooking Instructions
- Preheat your oven to 375 degrees.
- Mix all ingredients in a medium sized bowl.
- Spray casserole dish with non-stick spray (2-quarts), I’ve also used a bread loaf pan.
- Pour mixture into casserole dish.
- Place in the oven and bake uncovered for 40 minutes.
- Cornbread should be done when the top is golden brown and when you insert a spoon and it comes out fairly clean (remember we placed cheese in the mixture so spoon may not be fully clean when you remove it).
- Enjoy!
Note: If you do not have both of the types of shredded cheeses on hand, you can always just double the amount and use just one type.
Did you try this recipe? Rate it below and leave a comment. I’d love to hear your feedback.
Hooked on Food 