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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 12 |
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This was one my grandmother's trademark recipes. It is a twist on traditional cornbread and really good for Sunday lunch! Ingredients:
4 eggs, beaten |
1/2 cup buttermilk |
1/4 cup butter (melted) |
1 (16 ounce) can cream-style corn |
1.5 (10 ounce) boxes jiffy cornbread mix |
8 ounces sharp cheddar cheese, shredded |
Directions:
1. Mix first five ingredients together.
2. Place in a buttered 9x13 pan.
3. Top with cheese.
4. Bake 350 degrees for 30 minutes.
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