My Grammy recently emailed me this recipe and I am so happy she did. Jim loves cornbread and I have made it many times, but never anything as delicious as this! It’s perfect for serving with my Chicken Corn Chowder.
The Best Cornbread.
1 large onion, chopped (about 1.5 cups)
6 T. butter
2 extra large eggs
2 T. milk
2 (16 oz) cans of creamed corn
2 (8 oz) packages of Jiffy Corn Muffin mix
1 c. reduced fat sour cream, at room temperature.
1 c. sharp cheddar cheese, shredded
- Preheat oven to 425 degrees. Grease a 9×13 pan.
- In a skillet, melt the butter over medium heat. Once the butter has melted, add the onions and saute until translucent. This usually takes 8-10 minutes.
- Meanwhile, whisk the eggs and milk in a large mixing bowl. Add the creamed corn and Jiffy Corn Muffin mixes to the egg mixture. Fold with a rubber scraper until combined. Pour this mixture into the pan.
- Spoon the sauteed onions over the muffin mixture.
- Gently spread the sour cream evenly over the onions. Sprinkle with the cheese.
- Bake for 25-30 minutes until the cornbread is puffed and the cheese is golden brown.
- Allow to cool for 15 minutes before cutting into squares.
HOMEMAKER HINT #1: Whenever I bake, I always start checking the oven about 2/3 of the way through the recommended cooking time. That way I can adjust the time based on how slowly or quickly the food seems to be cooking. It’s always better to check along the way than the end up with something that is overcooked! Toothpicks are a great way to check breads and cakes. When the toothpick comes out clean, your food is read.
HOMEMAKER HINT #2: It’s so important to fully saute onions. Anytime a recipe calls for onions cooked in butter or olive oil, make sure you cook them on low-medium heat until the chopped onions are complete translucent. They should also be tender when you push a wooden spoon into them. If you do not fully saute the onions, they will have a crunch which is not the point of sauteed onions. They should be soft and add flavor, not crunch, to your recipe.