Best Cornbread Ever

Zookeenee's Note:

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.

• Total Time: 50 mins
• Prep Time: 15 mins
• Cook Time: 35 mins

Ingredients:

Serves: 10

Yield: 1.0 pan (9x ...

• 2 boxes Jiffy corn muffin mix
• 4 eggs, beaten
• 3/4 cup butter, melted
• 1 (12 ounce) package frozen corn, thawed
• 1 medium onion, diced fine
• 1 cup small curd cottage cheese
• 1 pinch sugar

Directions:

1. Preheat oven to 375 degrees.
2. Combine all ingredients and mix well -- it will be thicker than you expect.
3. Pour into buttered 9" x 13" casserole dish.
4. Bake in oven for 35-40 minutes until golden brown.
5. This cornbread is very moist and dense.
6. 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.
7. Let it cool for 10 minutes for best flavor.

Reviews

[yooper]

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!

[Miss Annie]

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.

[Tebo]

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