Recipe by Paul in Owens Cross Roads
This is absolutely the best tasting cornbread I have ever had. My daughters (ages 10 and 12) would eat this by itself for dinner if I would let them. Not only does it taste great, but its so moist. The sour cream and cheese ingredients make it nearly impossible for this stuff to end up dry. Also, the cheese and sour cream keep it so moist that it will fall apart if you don't cook it enough so be sure to bake it until you see some darker brown areas on the top.
- 3 (8 1/2 ounce) boxes corn muffin mix
- 6 eggs, thoroughly beaten
- 1 cup butter, melted
- 2 (75 g) packages white shoepeg corn (no sauce variety)
- 2 vidalia onions, coarsely chopped (1/4 to 1/2 inches)
- 1 1⁄2 cups sour cream
- 8 ounces monterey jack pepper cheese, grated
- 8 ounces extra-sharp cheddar cheese, grated
Directions See How It's Made
- The big trick to making this stuff taste great is to reduce it's sweetness and increase it's spicyness (bite). The more famous brand of corn muffin mix has 42 grams of sugar per box yielding a whopping 126 grams of sugar for the whole mix. I use red pepper, jalapenos, pepperjack cheese, or other pepper products to offset this sweetness and give the end product a bite. Also, be sure to use the frozen white shoepeg corn instead of canned as the frozen variety a lot less sugar added than the canned variety. Also consider increasing the amount of sour cream to give it an even better bite. Oh yeah, don't cut the onions up too small. You want some good bite sized chunks in each piece of cornbread.
- Preheat the oven to 375 degrees.
- Combine all ingrediants in a large bowl and mix well.
- If you like, finely chop 1 to 2 jalapeno peppers or a tablespoon or two of cayenne pepper and mix well into the bowl.
- Pour into a buttered (or Pam) 1" to 2" high baking pan at least 1/4" below the top.
- Bake for 40 minutes or until golden brown (remember to wait until there are some darker brown areas on the top).
- Let cool for 10 minutes, cut and serve.