My DH never liked cornbread until I tried this recipe- now he loves it! :) This cornbread is sweet, dense, and moist. We like it as a side to Mexican foods, soups, or creamy casseroles. It easily doubles and keeps well for several days.
CORNBREAD
1 box Jiffy corn muffin mix
1 tsp dried minced onion
1 egg
1/4 cup vegetable oil
1/2 cup shredded cheddar cheese
1 small can creamed corn (8.5oz, or half of a regular sized can)
1 box Jiffy corn muffin mix
1 tsp dried minced onion
1 egg
1/4 cup vegetable oil
1/2 cup shredded cheddar cheese
1 small can creamed corn (8.5oz, or half of a regular sized can)
Combine all, and spread into an 8x8" pan that's been sprayed with cooking spray.
Bake at 350 for 15-20 minutes or until lightly golden brown.
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