Total Time
45mins
Prep 15 mins
Cook 30 mins

This is a very moist almost casserole cornbread dish handed down through my family for over 40 yrs. Oft times we eat just this with a salad... it's that good!

Ingredients Nutrition

  • 1 (16 ounce) can cream-style corn
  • 12 cup oil
  • 12 cup milk
  • 2 large eggs (beaten)
  • Mix well and then add to cornmeal mixture

  • In large bowl combine

  • 1 cup yellow cornmeal
  • 1 cup flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • Fold in

  • 1 small onion, chopped
  • 2 cups shredded cheddar cheese
  • jalapeno pepper
  • 2 tablespoons oil, in hot iron skillet pour in mixture and top with more shredded cheese

Directions

  1. Bake at 350°F for 30-45 minutes or until knife in center comes out clean. (oven temps vary).
  2. I leave the cornbread in the skillet and cut into pieces, let cool about 5-10 minutes, then plate it up for serving. It's really good leftover too! Like that coffee commercial -- good to the last drop!
Most Helpful

Other than thinking it needed more of a crust I enjoyed the cornbread. It was easy to make, had a nice texture, and went well with Ground Turkey and White Bean Chili. The cornbread was moist & the leftover still good the next day. Thank you for sharing your recipe! Made for Fall 08 Pick A Chef.

Susie D September 29, 2008

It is hard to go wrong with cornbread in this house. This was made as per recipe and the temperature was bumped up after about 20 minutes to 375 degrees. I do think that in my oven a higher temperature would have yielded a better crust. Made for *PAC Autumn 2008*

PaulaG September 25, 2008