Prep 10 mins
Cook 30 mins
This was one my grandmother's trademark recipes. It is a twist on traditional cornbread and really good for Sunday lunch!
- 4 eggs, beaten
- 1⁄2 cup buttermilk
- 1⁄4 cup butter (melted)
- 1 (16 ounce) can cream-style corn
- 1.5 (10 ounce) boxes Jiffy cornbread mix
- 8 ounces sharp cheddar cheese, shredded
- Mix first five ingredients together.
- Place in a buttered 9x13 pan.
- Top with cheese.
- Bake 350 degrees for 30 minutes.