Corny Cornbread

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Corny CornbreadThis is the moistest cornbread I've ever made. Even my husband who hates cornbread loves this! Starts with a mix, add creamed corn, cheese, and peppers. Yummy!


Total Time: Around 1 hour, 20 minutes

Yield: 13" by 9" pan


Corny Cornbread


  1. Blend your eggs well with an electric mixer.
  2. Corny Cornbread
  3. Add the remaining ingredients and blend well.
  4. Corny Cornbread
    Corny Cornbread
  5. Spread your mixture into a well greased 13" by 9" glass baking dish.
  6. Corny Cornbread

  7. Bake in a preheated 400 F oven for 22 minutes. Reduce heat to 350 F. Bake another 46 minutes or until set and golden brown. I loosely covered the top with foil for the last 40 minutes to prevent over browning.
  8. Corny Cornbread
  9. Spread with butter and enjoy!
  10. Corny Cornbread

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January 12, 20161 found this helpful

You left out the pepper in the ingredient list.

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January 6, 20170 found this helpful

This looks delicious!

Reply Was this helpful? Yes
January 23, 20170 found this helpful

This sounds really good. Try this homemade mix instead of using 4 boxes of Jiffy to save money but not to miss the flavor:

Cornbread Muffin Mix (2 1/2 cups mix = 1 box Jiffy)


4 cups cornmeal (white or yellow)
4 cups flour
1 cup sugar
4 Tablespoons baking powder
2 teaspoons salt

Stir all the ingredients together in a large bowl. 
Store in a tightly covered container or in a zip top plastic bag. 

Cornbread Muffin Mix (Yield: 12 muffins)
Measure 2½ cups of mix into a bowl. 
Add ½ stick (4T.) melted butter
1 egg and
1 cup milk
Stir to blend. 
Divide into greased muffin cups.
Bake at 425°F for 15 minutes.

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