Total Time
Prep 5 mins
Cook 50 mins

This is a favorite in my family served with a big 'ol bowl of chili or ham and bean soup. I usually use a mexican or italian shredded cheese blend in mine but regular cheddar would be good too.

Ingredients Nutrition

  • 15 ounces cream-style corn
  • 15 ounces corn, drained
  • 2 eggs
  • 12 cup butter, melted
  • 1 cup shredded cheese, divided
  • 8 12 ounces Jiffy cornbread mix


  1. Mix the first 4 ingredients in a bowl.
  2. Add 1/2 cup of cheese, mix well and pour into a greased 8x8 pan.
  3. Sprinkle dry cornbread mix on top and lightly press into the corn mixture with the back of a spoon.
  4. Bake in a 350 degree oven for 40 minutes.
  5. Top with remaining 1/2 cup cheese and bake 10min longer until cheese is melted and nicely browned.