 |
Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 4 |
|
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. 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:
1. Preheat oven to 375 degrees.
2. Combine all ingredients and mix well - it will be thicker than you expect.
3. Pour into buttered 9 x 13 casserole dish.
4. Bake in oven for 35-40 minutes until golden brown.
5. This cornbread is very moist and dense.
6. 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.
7. Let it cool for 10 minutes for best flavor.
|
|