Community Pick
Best Cornbread Ever
"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."
photo by Kristine at Food.com
- Ready In:
- 50mins
- Ingredients:
- 7
- Yields:
-
1 pan (9x13)
- Serves:
- 10
ingredients
- 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
- Preheat oven to 375 degrees.
- Combine all ingredients and mix well -- it will be thicker than you expect.
- Pour into buttered 9" x 13" casserole dish.
- Bake in oven for 35-40 minutes until golden brown.
- This cornbread is very moist and dense.
- 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.
- Let it cool for 10 minutes for best flavor.
Questions & Replies
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Reviews
-
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! -
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. -
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 -
Zookeenee, you are right! This is the best cornbread ever! -
This is fantastic! I tried it with a bit of honey instead of the sugar. It was really moist, even the next day.
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Tweaks
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I used this recipe as a regular cornbread (omitting the corn- I love it that way, but didn't have any on hand). It was by far the best cornbread I've made. And so easy! I used sour cream instead of cottage cheese (it's what I had). I backed it in my oval stone dish for 35 minutes and it came out perfect. A nice golden crust on the outside & soft inside. My sons & nephew claimed it the best cornbread they ever ate & to only make it this way from now on. I might add a bit more sugar next time just because I like things sweet, but it tasted awesome the way it was too. -
I used sour cream instead of the cottage cheese, added 1 cup of sharp grated cheddar cheese and omitted the pinch of suger. It was very moist and went well with the chile. Thanks for posting! -
LOVED IT! I omitted the onion and used sour cream instead of cottage cheese. I also used frozen petite corn. Maybe next time I'll try it with the green chilies and/or cheddar cheese...or maybe I won't ('cause it was just so darn good as is). I also like that I don't have to worry about over-mixing. Thanks Zookeenee! -
This bread was moist, but did lack in flavor. I will use sour cream instead of cottage cheese next time and green onions instead of white. I'll also add green chilies or cheddar cheese for more flavor. A good 'starting point' recipe but definitely needs some add-ins. -
OK - This IS the best cornbread ever! Dense and moist, mmmmm. I substituted sour cream for the cottage cheese and it worked great.
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RECIPE SUBMITTED BY
Zookeenee
Sherwood, OR
My wife and I have 3 kids and own a toy company - www.marveloustoys.com I love to cook and even threw an Iron Chef themed party!
