Semi-Homemade Cheesy Cornbread



Level: Super Easy

  • 2 packages of jiffy corn muffin mix (YEAH, the good stuff)
  • 6 tablespoons of melted butter
  • 1 (8oz) can of creamed corn (trust us on this)
  • 1 cup of sour cream
  • 2 egg
  • 2/3 cup of milk
  • 1 cup shredded cheddar cheese
  • Optional for Jalapeno Cheddar Cornbread, 2 tablespoons seeded and minced fresh jalapeno peppers


  1. Preheat oven to 350 degrees
  2. Mix together all ingredients in big A** mixing bowl
  3. Pour into greased 9×13 baking dish or 6-8 greased ramekins. The batter will rise while it bakes so leave a little room.
  4. Let rest for 5-7 minutes. Yes, cornbread has to rest too.
  5. Bake for 45- 60 minutes or until cooked through and brown on top.
  6. Let rest again (or not) and enjoy with more buttaah on top!

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